4 Serves
132 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast to form a shaggy dough.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
145 µg / 400 µgCalcium
98 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
212 mg / 4,700 mgSodium
366 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
5 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for 60 minutes until doubled in size.
Shape the dough into thin, flat discs and let them proof on a baking sheet for 30 minutes.
Bake the wafers in a preheated oven at 230°C for 25 minutes until golden brown, then cool completely.
Once cooled, place a scoop of vanilla ice cream between two wafers and press gently to assemble the sandwich.
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