4 Serves
107 Mins
In a large mixing bowl, combine the flour, semolina, salt, and water to form a smooth, elastic dough. Knead thoroughly for 10 minutes until soft.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ArmenianVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
4 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
45 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Divide the dough into small balls, coat them lightly with vegetable oil, and let them rest covered for 60 minutes to relax the gluten.
On a clean surface, flatten each ball into a very thin sheet, fold it into a square, and cook on a preheated hot skillet or griddle until golden brown on both sides.
6
g37
g2
g
Mexican
Moroccan