4 Serves
132 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Stir until a shaggy dough forms.
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AmericanVitamin E
4 mg / 15 mgVitamin K
13 µg / 120 µgVitamin 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
76 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
164 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
14 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes.
Shape the dough into a loaf and let it proof on a baking sheet for 30 minutes.
Preheat your oven to 230°C and bake the bread for 25 minutes until golden brown and hollow-sounding when tapped.
Once cooled, slice the bread and toast it, then spread a generous layer of labneh over the top.
29
g41
g18
g
Lebanese
Lebanese