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4 Serves
123 Mins
8 g
58 g
18 g
In a large mixing bowl, combine the all-purpose flour, semolina flour, salt, and yeast. Gradually add warm water while mixing by hand until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Salt
Warm water
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
8 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
62 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
148 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Transfer the dough to a clean surface and knead thoroughly for 10 minutes until the dough is smooth, elastic, and no longer sticky.
Divide the dough into equal portions, cover with a damp kitchen towel, and let it rest for 1 hour to allow the gluten to relax.
Flatten each dough portion into a very thin square, folding the edges toward the center to create multiple layers, then proof for 30 minutes.
Heat a heavy-bottomed skillet over medium heat and cook the folded dough squares until golden brown and crispy on both sides.
Semolina Flour
All Purpose Flour
Olive Oil
Vitamin A
106 µg / 900 µgVitamin C
18 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
8 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
62 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
148 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g47
g7
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Lebanese
MexicanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g