Are you loving our eat fresh January cover as much as we are? Today we’re treating you to the hero recipe itself. Who will be making this lemony lentil flatbread this weekend?

MAKES 6 // COOK TIME 50 min

INGREDIENTS
For the flatbreads
1 tsp sugar
½ cup warm water
1 tsp instant dry yeast
2¼ cups flour
½ cup plain yoghurt
1 tbsp vegetable oil
For the lentil fritters
2 cups red lentils, cooked
½ cup flour
1 tsp baking powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
2 tbsp ginger
2 eggs
2 tbsp milk
Vegetable oil, to deep-fry
To assemble
½ cup plain yoghurt
1 beetroot, cooked and thinly sliced
¼ red cabbage, shredded
4 baby marrows, ribboned
2 lemons, 1 zested, 1 cut into wedges

METHOD
For the flatbreads
1. Mix the sugar, water and yeast and proof for 10 min.
2. Add flour to a large bowl. Make a well in the centre. Add yeast mixture, yoghurt and oil.
3. Incorporate the flour into the wet ingredients to form a dough.
4. Knead until smooth. Transfer to an oiled bowl, cover and proof for 20 minutes.
5. Portion into 6 balls. Roll each into a flatbread.
6. Heat some oil in a pan over medium and fry each flatbread, flipping often until golden.
For the lentil fritters
1. Mix together all the ingredients, except oil. Season.
2. Heat the oil in a pot. Drop in tablespoonfuls of batter and deep-fry until golden. Set aside.
To assemble
1. Top flatbreads with yoghurt, fritters and the other toppings. Season with salt, pepper and fresh lemon.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto/HMimages.co.za

The post COOK THE COVER: Lemony lentil flatbread appeared first on MyKitchen.