Red Lentil/ Masoor dal bread - Gluten free

Ingredient

Masoor dal /Red lentils, soaked	1 cup (200 g)
Water	1 cup (240 ml)
Garlic, minced	2 cloves
Dried oregano	1 tsp (2 g)
cumin pdr	1/2 tsp (1 g)
Salt	1/2 tsp
Olive oil	1 tbsp (15 ml)

 

Pro Tip: Always measure your ingredients carefully, especially when working with gluten-free recipes. Precision ensures consistent results every time.

Preparation

Preheat Your Oven

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking. This step ensures even cooking and easy cleanup. If you don’t have parchment paper, lightly grease the baking sheet with olive oil instead.

Drain the soaked lentils thoroughly. Add them to a blender along with water, minced garlic, dried oregano, ground cumin, salt, and olive oil. Blend until the mixture is completely smooth. You may need to scrape down the sides a few times to achieve the right consistency.

Blending Tip: For the silkiest batter, blend in short bursts rather than continuously running the motor. This prevents overheating the machine and ensures a uniform texture.

Pour the batter onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer, roughly 1/4 inch thick. Aim for uniform thickness to ensure consistent baking. To avoid tearing the parchment paper, dip the spatula in water before spreading—it glides much easier.

Thickness Matters: If the batter is too thick, the bread may turn out dense. Too thin, and it might become brittle. Aim for a happy medium.

Bake Until Golden

Place the baking sheet in the preheated oven and bake for 20-25 minutes. Keep an eye on it—the edges should turn slightly golden, and the center should feel firm to the touch. Avoid opening the oven door frequently, as this can cause uneven baking.

Baking Tip: Rotate the baking sheet halfway through cooking to ensure even browning.

Remove the bread from the oven and let it cool for 5 minutes. Then, slice it into squares or rectangles. Serve warm or at room temperature. Cooling allows the bread to set properly, preventing it from falling apart when sliced.

 

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