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8 Serves
82 Mins
Preheat your oven to 190°C and grease a round baking pan with melted butter.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
10 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
45 mg / 4,700 mgSodium
404 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a large bowl, combine the Konafa dough with melted butter, ensuring the strands are thoroughly coated.
Press half of the buttered dough into the bottom of the baking pan to form a firm base.
Spread the clotted cream or Ashta evenly over the dough base, leaving a small border around the edges.
Cover the cream layer with the remaining shredded dough, pressing down lightly to seal the edges.
Bake in the preheated oven until the top is golden brown and crispy, approximately 45 minutes.
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American
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