.jpg&w=3840&q=75)
4 Serves
61 Mins
In a large mixing bowl, combine flour and warm water to form a soft dough, then knead until smooth and let it rest for 30 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
113 µg / 400 µgCalcium
14 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
68 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Roll the dough out into a thin sheet, brush with a thin layer of vegetable oil, and roll it up like a jelly roll before coiling it into a spiral.
Flatten the spiral with a rolling pin to create a round pancake, then heat vegetable oil in a frying pan over medium heat.
Cook the flatbread in the frying pan for 3-4 minutes per side until golden brown and crispy, then season lightly with salt and pepper before serving.
12
g88
g18
g
Japanese
Italian