.jpg&w=3840&q=75)
6 Serves
109 Mins
In a large mixing bowl, combine the flour, salt, and yeast. Gradually add warm water while mixing until a soft dough forms.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
GeorgianVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
219 µg / 400 µgCalcium
58 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
112 mg / 1,250 mgPotassium
279 mg / 4,700 mgSodium
450 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Turn the dough onto a clean surface and knead 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 place for 60 minutes.
Divide the dough into equal portions, shape into flat discs, and let them rest for 20 minutes.
Heat oil in a deep-frying pot to 175°C and fry the dough discs for 2-3 minutes per side until golden brown.
50
g128
g4
g
Mexican