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4 Serves
99 Mins
15 g
97 g
1 g
In a large mixing bowl, combine the all-purpose flour, salt, and fast-action yeast. Gradually add warm water while mixing to form a cohesive dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
275 µg / 400 µgCalcium
86 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
405 mg / 4,700 mgSodium
674 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until smooth and elastic. Cover with a kitchen towel and let it rest for 60 minutes until doubled in size.
Divide the dough into equal portions, shape them into rounds, and let them proof for 12 minutes.
Flatten each dough portion thinly, fold into layers to create the signature spiral, and cook on a preheated griddle over medium heat for 5 minutes per side until golden brown.
Salt
Fast Action Yeast
Warm water
Vitamin A
276 µg / 900 µgVitamin C
48 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
275 µg / 400 µgCalcium
86 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
405 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
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g7
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Lebanese
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgAlcohol
0 g