4 Serves
198 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast.
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AmericanVitamin E
10 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
138 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
426 mg / 4,700 mgSodium
252 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for 60 to 120 minutes until doubled in size.
Shape the dough into a loaf and let it proof for an additional 30 minutes.
Bake the bread in a preheated oven at 230°C for 25 to 30 minutes until golden brown.
Slice the bread, toast it, and spread with labneh, then sprinkle generously with za'atar.
29
g41
g18
g
Lebanese
Lebanese