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4 Serves
137 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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GermanVitamin E
9 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
196 µg / 400 µgCalcium
100 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
365 mg / 1,250 mgPotassium
914 mg / 4,700 mgSodium
1051 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
23 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic, then place it back in the bowl to rise for 60 minutes.
Prepare the meat topping by mixing the ground lamb, finely chopped onion, tomato paste, and spices in a bowl.
Divide the dough into portions, shape into thin rounds, and let them proof for 30 minutes.
Spread the meat mixture thinly over the dough rounds and bake in a preheated oven at 230°C for 25-30 minutes until the edges are golden brown.
7
g39
g5
g
Mexican
French