Middle Eastern Stuffed Lentil Zatar Bread Recipe

Combine the flour, salt, and water to form a pliable dough. Knead it thoroughly for at least 10 minutes, or until the dough feels soft and smooth. If it's too sticky, add a little more flour until it comes together.

Cover the dough with plastic wrap and let it rest for an hour. While the dough rests, cook the lentils according to package directions. (A common method is to boil lentils and water in a 1:3 proportion, then reduce the heat to simmer and cook covered for 20-25 minutes, though times can vary by lentil variety.)

Mix the lentil stuffing well and set it aside. Divide the rested dough into 4 equal sized balls.

Using a rolling pin or your hands, flatten each dough ball into a circular disk, roughly the size of your palm.

Spoon a few spoonfuls of the lentil stuffing onto one half of a dough disk. Fold the other half over the filling and use a little water to tightly seal the edges, forming a half-circular stuffed disk.

Gently flatten the half-circular bread with your hands as much as you can, being careful not to tear the dough and expose the filling. (If the dough tears easily, try using a bit less stuffing for the next one.)

Heat a teaspoon of oil on a hot pan or griddle. Once the oil is shimmering, add the stuffed bread.