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4 Serves
136 Mins
In a large mixing bowl, combine the all-purpose flour, salt, and fast-action yeast. Gradually add warm water while mixing to form a shaggy dough.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
142 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Transfer the dough to a clean surface and knead thoroughly for 10 minutes until smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes until doubled in size.
Shape the dough into a flat round disc and let it proof for an additional 30 minutes on a baking sheet.
Preheat the oven to 230°C and bake the flatbread for 25 to 30 minutes until the crust is golden brown and sounds hollow when tapped.
30
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Algerian
Indian