4 Serves
87 Mins
22 g
36 g
9 g
In a large mixing bowl, combine flour, water, salt, and yeast to form the flatbread dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin E
8 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
507 mg / 4,700 mgSodium
718 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
9 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic.
Cover the dough with a kitchen towel and let it rise in a warm place until doubled in size.
Shape the dough into flat rounds and proof for an additional 30 minutes before baking in the oven at 230°C.
While the bread bakes, combine the raw lamb, bulgur, and spices in a bowl, mixing thoroughly until the texture is uniform.
Serve the prepared meat mixture spread over the warm, freshly baked flatbread.
Water
Salt
Active dry yeast
Bulgur
Raw Lamb
Middle Eastern Spices (Allspice, Cinnamon, Nutmeg)
Vitamin A
187 µg / 900 µgVitamin C
33 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
8 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
507 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
9 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
8
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IndianZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g