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4 Serves
120 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
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LebaneseVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
319 µg / 400 µgCalcium
324 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
296 mg / 420 mgPhosphorus
765 mg / 1,250 mgPotassium
2433 mg / 4,700 mgSodium
851 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
25 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
103 gAlcohol
0 g
Turn the dough onto a clean surface and knead for 10 minutes until smooth and elastic. Place back in the bowl, cover, and let rise for 60 minutes.
While the dough rises, finely chop the meat and onions. Mix them in a bowl with Svanetian salt.
Divide the dough into portions, roll out each piece, place the meat filling in the center, and seal the edges to form a round stuffed bread.
Place the stuffed breads on a baking sheet and bake in a preheated oven at 230°C for 25-30 minutes until golden brown.
10
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Swedish