6 Serves
120 Mins
0 g
36 g
2 g
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Gradually add the water while stirring to form a shaggy dough.
Ingredients, vitamins, and health benefits
Flour
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
22 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
3 mg / 1,250 mgPotassium
15 mg / 4,700 mgSodium
401 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 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 flat discs, and allow them to proof on a baking sheet for 30 minutes.
Heat oil in a deep skillet to 175°C, fry the dough discs in batches until puffed and golden, then drain well.
Yeast
Water
Olive Oil
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
22 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
3 mg / 1,250 mgPotassium
15 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
10
g40
g29
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g