Middle Eastern Stuffed Lentil Zatar Bread

• 1 1/2 cups all purpose flour
• 1 tablespoon finely chopped cilantro
• 1/2 teaspoon cumin powder
• 1/2 cup warm water - or more or less to make a pliable dough
• 3/4 cup cooked lentils (I used ¼C dried french green lentils - use any 1 tablespoon finely chopped red onion
• salt to taste
• 1 teaspoon zatar spice blend (see description and alternatives above)

Need a dairy free hor d'oeuvre? Middle Eastern Stuffed Lentil Zatar Bread could be an awesome recipe to try. One serving contains 306 calories, 10g of protein, and 2g of fat. This recipe serves 4. For 44 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodista requires all purpose flour, zatar spice blend, lentils, and less to make a pliable dough. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of middl eastern cuisine. Overall, this recipe earns a super spoonacular score of 90%. Try Middle Eastern Lentil Soup, Middle Eastern Lentil Soup, and Middle Eastern Lentil And Rice Soup for similar recipes.

1. Make a pliable dough from flour, salt and water. Knead well for atleast 10minutes or until the dough is soft, smooth and ready.
2. If the dough is very sticky and wet, add some more flour.
3. Cover with a plastic wrap and let rest for an hour.
4. Meanwhile, cook lentils per package directions (I boiled lentils and water in 1:3 proportion; then reduced heat to simmer and cook covered for 20-25minutes -- proportion and cooking time varies depending on the lentil variety).
5. Add cilantro, onions, salt and stuffing spices to the cooked lentils. Mix well and set aside.
6. Divide the dough into 4 equal sized balls.
7. Using a rolling pin or your hands flatten the dough into a circular disk with a diameter roughly equal to your palm.
8. Add few spoonful of stuffing onto half of the disk. Fold the other half over and using a bit of water tightly seal the edges making a half circular stuffed disk.
9. Using your hands flatter the half circular bread as much as possible taking care not to tare the mixture apart (If its really easy to tear it apart then try to reduce the amount of stuffing for the next one).
10. On a hot pan or griddle, heat a tsp of oil. When hot, add the bolani. Let it cook on one side until well cooked (red marks should start to appear).
11. Flip the bread over, add a bit more oil if needed and cook again until both sides are thoroughly cooked.
12. Remove from heat and serve hot with a cooling yogurt dip!