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Cook the Lentils:
Add the red lentils and 1 glass of water to a pot. Cook on medium heat until the lentils are soft, about 10-15 minutes. Once cooked, transfer to a large bowl.
Prepare the Dough:
Add 2 tbsp of natural yogurt and 1 glass of water to the cooked lentils. Use an immersion blender or food processor to puree until smooth.
Add the baking powder, vinegar, and dry yeast to the lentil mixture. Stir well to combine.
Gradually add the wheat flour, 1 cup at a time, while mixing continuously. Continue adding flour until a soft dough forms. The exact amount of flour may vary depending on the type used. Knead the dough for about 5 minutes until smooth and elastic.
Ferment the Dough:
Drizzle some olive oil over the dough and cover the bowl with a damp cloth. Let the dough ferment for about 30 minutes in a warm place until it doubles in size.
Shape the Dough:
Once fermented, punch down the dough to release the air. Shape it into small balls or rolls, depending on your preference. Grease your hands with olive oil if needed to prevent sticking.
Second Fermentation:
Place the shaped dough on a lightly greased surface and cover. Let it ferment again for 15-20 minutes.
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