8 Serves
100 Mins
3 g
25 g
0 g
In a large mixing bowl, combine the flour, yeast, salt, and warm water to form a shaggy dough.
Ingredients, vitamins, and health benefits
Cake Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
79 µg / 400 µgCalcium
21 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
104 mg / 4,700 mgSodium
169 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly until smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
Divide the dough into equal portions, shape into rounds, and let them rest on a floured surface for a final proof.
Heat a heavy-bottomed skillet or griddle over medium heat and cook the flatbreads until golden brown and puffed on both sides.
Active dry yeast
Salt
Warm water
Vitamin A
69 µg / 900 µgVitamin C
12 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
79 µg / 400 µgCalcium
21 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
104 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g7
g9
g
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MoroccanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g