Lentil Naan Bread | NDSU Agriculture

Ingredients

• 1 teaspoon sugar
• ½ cup warm water
• 2 teaspoons dry yeast
• ¼ cup cooked or canned lentils, drained and rinsed
• ¼ cup canola or olive oil
• ⅓ cup of plain yogurt or sour cream
• 1 egg
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup chopped fresh cilantro or parsley, optional