4 Serves
82 Mins
8 g
55 g
20 g
In a large mixing bowl, combine flour, semolina, salt, and water to form a smooth, elastic dough. Knead thoroughly for 10 minutes until soft.
Ingredients, vitamins, and health benefits
Salt
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
3 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
29 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Divide the dough into small balls, coat lightly with vegetable oil, and let them rest covered for 40 minutes to relax the gluten.
On a clean surface, stretch each dough ball into a very thin square, folding the edges toward the center to create multiple layers.
Heat a heavy-bottomed pan or griddle over medium heat. Cook the folded dough, brushing with a little oil, until golden brown and crispy on both sides.
Semolina Flour
Vegetable Oil
Vitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
3 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
29 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
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Lebanese
MexicanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g