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4 Serves
94 Mins
In a large mixing bowl, combine flour, water, salt, and yeast. Knead the dough until smooth and elastic.
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IndianVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
191 µg / 400 µgCalcium
199 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
316 mg / 1,250 mgPotassium
571 mg / 4,700 mgSodium
946 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Cover the dough and let it rise in a warm place until doubled in size.
Shape the dough into flat rounds, proof for 30 minutes, and bake in the oven at 230°C until golden and crisp.
While the bread cools, prepare the yogurt sauce by whisking yogurt with garlic and salt. Warm the chickpeas in a saucepan.
Tear the baked bread into bite-sized pieces, layer in a serving dish, top with warm chickpeas, and drizzle generously with the yogurt sauce.
52
g63
g13
g
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Syrian2
g9
g14
g