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Written by Administrator
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Wednesday, 26 November 2008 18:59 |
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Lentil Crisps
MAKES 20 CRISPS
Lentil flour is available at Indian markets and some specialty stores. To make your own,
finely
grind some green lentils in a coffee mill or spice grinder.
Ingredients
· 115g (4 oz) lentil flour
· 115g (4 oz) plain flour
· 115g (4 oz) semolina
· 1 tablespoon plus 1 teaspoon curry powder
· 1 teaspoon salt
· 1 teaspoon freshly ground pepper
· 250 ml (½ pint) warm water
· Olive oil, for brushing
· 250 ml (½ pint) water
Method
1. Preheat the oven to 425°. In a bowl, combine the lentil and all-purpose flours with the
semolina, curry powder, salt, and pepper. Add the water a little at a time and mix until
a smooth dough forms.
2. Transfer the dough to a well-floured board and knead for 2 minutes. Form the dough
into a disk and quarter it.
3. Brush a baking tray with olive oil. On a generously floured board, roll 1 piece of the
dough into a 35 cm x 20 cm (14” x 7 1/2”) rectangle. With a pizza cutter or sharp
knife, cut the dough into five 35cm (14”) long strips. Transfer the strips to the baking
sheet and brush lightly with olive oil. Sprinkle with salt and bake until browned and
crisp, about 10 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
MAKE AHEAD The crisps can be stored overnight in an airtight container and recrisped.
Burdfields Country Market, 64 The High Street, Mill Lane, Billingshurst, West Sussex,
RH14 9NY 01403 784445 • www.burdfield.co.uk
Burdfields Country Market
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