Thursday, November 8

Whole Wheat Mushroom-Lentil Flatbread



This dish is an adaptation from a Ottolenghi recipe I've been meaning to try out for the last year. Flatbread can have a lot of different interpretations, but this version is similar to a pita or naan bread. Making your own bread might seem like a lot of work, but this is super easy and requires very little time to make. The mushroom-lentil ragout is super hearty and has a great depth of flavor from using both fresh and dried mushrooms. The combination makes an interesting, filling vegetarian meal but both components are certainly good enough to stand on their own.


Whole Wheat Mushroom-Lentil Flatbread:
For Bread
  • Combine 1 c. and 1 tbsp. whole-wheat flour, 3/4 c. Greek yogurt, 3 tbsp. minced cilantro, 1 1/2 tsp. baking powder, and 1/2 tsp. salt and in small mixing bowl.
  • Knead the dough for a minute, or until it forms a ball, adding more flour if the mixture is sticky.
  • Flatten dough into a disc and wrap in plastic wrap.
  • Keep dough in the fridge until read to use.*
  • Divide the dough into six pieces and roll each into a ball.
  • Roll each as thin as possible, dusting with more flour as necessary.
  • Meanwhile, heat 1 tbsp. butter and 1 tbsp. canola oil in a large skillet until hot.
  • Add in the bread, one at a time, and cook for 1-2 minutes a side, or until golden brown.
  • Repeat, adding more butter and flour as needed,** until all breads are cooked.
  • Top with mushroom-lentil ragout, a dollop of Greek yogurt, and serve.
For Ragout
  • Add 1 oz. dried mushrooms*** to a bowl and cover with 2 1/2 c. hot water.
  • Meanwhile, add 1/4 c. lentils to a pot, cover with water, and cook over medium-low heat for 30 minutes, or until al dente.
  • Drain lentils, rinse with cold water, and set aside.****
  • Melt 2 tbsp. butter with 1 tbsp. olive oil in a hot pan.
  • Add in 1/2 diced white onion and 3/4 lb. halved crimini mushrooms.
  • Cook for 5 minutes, stirring occasionally, or until the vegetables have softened and are starting to caramelize. Season with salt and pepper.
  • Add in 2 cloves of minced garlic and stir, then pour in 1/3 c. dry white wine.
  • Let the wine reduce for 4-5 minutes, stirring occasionally.
  • Fish the dried mushrooms out of the water and roughly chop.
  • Add the mushrooms and 1 1/2 c. soaking liquid to the pan and lower the heat medium-low.*****
  • Cook mushroom mixture for another 8-10 minutes, or until most of the liquid is absorbed, then stir in the lentils, the zest of 1 lemon, and the juice of 1/2 lemon.
  • Season ragout with salt and pepper and serve.

Serves three- four
*The dough can be made a day ahead of time. I recommend chilling for an hour or so before rolling it out, but you can pop it in the freezer for 15 minutes if you're in a rush.
**I found that I needed to add more after every 2-3 breads.
***I used shiitakes, but porcini would be great too.
****Can be done a day in advance and kept in the fridge until ready to use.
*****Be careful not to pour any grit from the mushrooms into the ragout. I like to pour the liquid through a paper towel to catch any.