By lentilsorg Appetizer, Snack Baking
July 12, 2015
1 Hour 30 Minutes
30 Minutes
2 Hours
Dough
2 tsp (10 mL) active dry yeast
¾ cup (185 mL) lukewarm water
1 tsp (5 mL) brown sugar
1-14 oz (398 mL) can of red lentils, rinsed and drained
¾ cup (185 mL) milk, warmed
2 Tbsp (30 mL) canola or olive oil
5 cups (1.25 L) all-purpose flour
1 tsp (5 mL) salt
Water
8 cups (2 L) water
2 tsp (10 mL) baking soda
2 Tbsp (30 mL) sesame seeds or coarse sea salt, for sprinkling