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4 Serves
136 Mins
11 g
98 g
8 g
In a large mixing bowl, combine the flour, salt, and yeast. Gradually add warm water while mixing until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Nixtamalized Corn Flour (Masarepa)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
116 µg / 400 µgCalcium
77 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
178 mg / 420 mgPhosphorus
379 mg / 1,250 mgPotassium
676 mg / 4,700 mgSodium
679 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
11 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly 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 until doubled in size.
Divide the dough into rounds, shape them into flat discs, and let them proof on a baking sheet for 30 minutes.
Preheat your oven to 230°C and bake the bread for 30 minutes until golden brown and hollow-sounding when tapped.
Salt
Active dry yeast
Warm water
Olive Oil
Vitamin A
276 µg / 900 µgVitamin C
48 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
116 µg / 400 µgCalcium
77 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
178 mg / 420 mgPhosphorus
379 mg / 1,250 mgPotassium
676 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
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g7
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Lebanese
MexicanZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g