8 Serves
55 Mins
Preheat your oven to 200°C and lightly grease a baking sheet.
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PakistaniVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
421 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
354 mg / 1,250 mgPotassium
642 mg / 4,700 mgSodium
745 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
15 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
In a small saucepan, bring the water to a gentle simmer, then remove from heat.
Stir the potato flakes into the hot water until fully moistened, then incorporate the butter until melted.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, 3/4 cup of the parmesan cheese, baking powder, salt, and poppy seeds.
Add the potato mixture and milk to the dry ingredients, gently kneading with floured hands until the dough forms a cohesive mass.
Pat the dough into a 9-inch circle on the prepared baking sheet and cut into eight wedges using a pizza cutter, leaving them connected.
Sprinkle the remaining parmesan cheese over the edges and bake for 25 minutes until golden brown.
24
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Saudi
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