4 Serves
109 Mins
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Gradually add the water while mixing until a shaggy dough forms.
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MexicanVitamin K
20 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 mgVitamin B12
0 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
165 mg / 4,700 mgSodium
674 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
17 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes.
Divide the dough into portions, shape into rounds, and let them proof for 20 minutes. Meanwhile, mix the za'atar with olive oil in a small bowl.
Stretch the dough rounds, spread the za'atar mixture over the surface, and bake in a preheated oven at 230°C for 15 minutes until golden brown.
17
g78
g14
g
Mexican