4 Serves
134 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin E
11 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
103 µg / 400 µgCalcium
94 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
680 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Cover the dough with a kitchen towel and let it rise in a warm place for 60 minutes.
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 25-30 minutes until golden brown.
Slice the warm bread and spread generously with labneh, then sprinkle with za'atar and drizzle with olive oil.
29
g41
g18
g
Lebanese
Lebanese