4 Serves
102 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
253 µg / 400 µgCalcium
61 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
305 mg / 4,700 mgSodium
692 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly 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 until doubled in size.
Shape the dough into a round loaf and let it proof on a baking sheet for the final rise.
Bake the loaf in a preheated oven until golden brown and hollow-sounding when tapped.
Serve the warm bread alongside a small bowl of harissa paste for dipping.
18
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Egyptian