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4 Serves
104 Mins
7 g
27 g
63 g
In a large mixing bowl, combine the all-purpose flour, semolina flour, active dry yeast, and salt. Gradually add warm water while mixing to form a shaggy dough.
Ingredients, vitamins, and health benefits
Salt
All Purpose Flour
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PortugueseVitamin K
15 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
0 mg / 1.7 mgFolate
166 µg / 400 µgCalcium
75 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
683 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
16 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Turn the dough onto a floured surface and knead thoroughly until smooth and elastic, about 10 minutes.
Cover the dough and let it rise in a warm place until doubled in size.
Divide the dough into rounds, flatten them slightly, and place them on a baking sheet. Let them rest for 10 minutes before baking in a preheated oven until golden brown.
Active dry yeast
Warm water
Semolina Flour
Vitamin A
279 µg / 900 µgVitamin C
49 mg / 90 mgVitamin E
5 mg / 15 mgVitamin K
15 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
0 mg / 1.7 mgFolate
166 µg / 400 µgCalcium
75 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
16 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9
g67
g1
g
BritishZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgAlcohol
0 g