.jpg)
6 Serves
89 Mins
5 g
29 g
47 g
In a large bowl, combine flour, semolina, and salt. Gradually add water while kneading to form a smooth, elastic dough. Let the dough rest covered for 30 minutes.
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
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
7 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
388 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Divide the dough into small balls and coat them lightly with vegetable oil. Let them rest for another 15 minutes.
On a clean surface, flatten each ball into a very thin square using your hands and a little oil. Fold the edges toward the center to create a smaller square, layering as you go.
Heat a frying pan over medium heat. Cook each folded square until golden brown and crispy on both sides, flipping as needed.
Fine Semolina
Vegetable Oil
Vitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
7 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g7
g9
g
.jpg)
MoroccanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgAlcohol
0 g