Tibetan gluten-free Lentil Bread

This bread is usually made as a fried patty but I didn’t want to use that much oil so I cooked it in a cast iron skillet like a corn bread.


1 cup dried red lentils

2 cloves garlic crushed

1 tsp fresh ginger finely chopped

1 tsp grated fresh lemon rind

1 tsp ground turmeric

2 tsp cumin

½ tsp chilli powder

1 tsp salt

1 cup water

1/2 tsp baking soda

Tibetan yoghurt sauce

1 tomato peeled

½ tsp chilli powder

1 cup plain Greek yoghurt

2 cloves garlic finely chopped

1 tsp fresh ginger finely chopped

½ – 1 tsp salt

¼ cup fresh mint or coriander chopped


  1. Soak the lentils overnight in cold water. Rinse several times then drain thoroughly.
  2. Preheat oven to 350F/175C
  3. Place in a blender and blend with all the other ingredients to a semi-smooth mixture.
  4. Heat a heavy-bottomed oven safe fry-pan over medium heat and oil it lightly. Pour the mixture in the pan, cook for about 2 minutes and finish for 15 minutes in the oven until set and golden.

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