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4 Serves
97 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
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Vitamin E
1 mg / 15 mgVitamin K
74 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 mgVitamin B12
0 µg / 2.4 µgFolate
255 µg / 400 µgCalcium
165 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
382 mg / 4,700 mgSodium
864 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Turn the dough onto a clean 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 and roll each out thinly on a floured surface. Add your filling, fold the edges to seal, and proof for 17 minutes.
25
g7
g16
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Tunisian
Mexican