Dough Stir the yeast into the water, add salt and oil. Stir in the graham flour and mix to a sticky dough, add the wheat flour to make a firm dough. Let the dough rise for 30 minutes.
Filling Cook the lentils according to the instructions on the bag and drain in a sieve. Peel the onion and garlic, cut the two types of onion into small cubes.
Heat a pan with a little oil and fry the onions. Add the lentils and lightly fry them. Add the chunky salsa and mix well.
Knead the dough and roll it out on a floured table to a 1 cm thick square measuring 30 x 20 cm.
Spread the lentil filling on the dough, place grilled peppers and grilled eggplant on top and sprinkle with olives. Roll into a long sausage on the long side. Cut into 4 cm thick slices. Place the snails in greased muffin tins and bake in a 180°C oven for 15-20 minutes.
Tip: Place a slice of dried ham on the baked pieces or sprinkle them with parmesan.
