Frequently Asked Questions
Can I use a different type of lentil?
Yes, green or brown lentils can work, but the texture and flavor will differ slightly.
Can I make this gluten-free?
Substitute wheat flour with a gluten-free flour blend. The texture may vary, so adjust liquids as needed.
Can I bake this instead of cooking on the stove?
Yes, you can bake at 180°C (350°F) for about 15-20 minutes or until golden.
Can I add other herbs or spices?
Absolutely! Add garlic powder, herbs, or spices like cumin for extra flavor.
Why do we use vinegar in the dough?
Vinegar helps activate the baking powder, enhancing the dough’s rise and texture.
What if I don’t have dry yeast?
You can substitute with 1 tsp of instant yeast or use baking powder alone for a quicker rise.
Can I freeze the dough?
Yes, freeze shaped dough before the second rise. Thaw and allow it to rise before cooking.
How do I prevent the bread from sticking to the pan?
Ensure the pan is well-oiled, and maintain a low heat to avoid burning.
What can I use instead of yogurt?
Substitute with sour cream, kefir, or a dairy-free yogurt for a similar tang.
Can I make the dough in advance?
Yes, you can prepare the dough a day ahead and refrigerate. Allow it to come to room temperature before shaping and cooking.
