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4 Serves
95 Mins
In a large mixing bowl, combine the semolina flour, a pinch of salt, and warm water to form a smooth, elastic dough.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
211 µg / 400 µgCalcium
215 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
267 mg / 1,250 mgPotassium
526 mg / 4,700 mgSodium
427 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
87 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Knead the dough thoroughly on a clean surface until it is very smooth and pliable, then let it rest covered for at least one hour.
Prepare the vegetable filling by sautéing onions, tomatoes, and peppers in a pan until soft and reduced into a thick sauce.
Divide the dough into small balls, stretch each piece paper-thin using oiled hands, place a spoonful of filling in the center, and fold the edges over to create a square packet.
Cook the stuffed flatbreads on a hot, lightly oiled griddle or flat pan until golden brown and crispy on both sides.
30
g33
g6
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Algerian
Indian