4 Serves
70 Mins
In a large mixing bowl, combine the flour, semolina, salt, and water to form a soft, elastic dough, kneading thoroughly for 10 minutes.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
6 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
43 mg / 1,250 mgPotassium
58 mg / 4,700 mgSodium
582 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
17 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Divide the dough into small balls, coat them lightly with cooking oil, and let them rest covered for 30 minutes to relax the gluten.
On a clean surface, stretch each dough ball into a very thin sheet, fold it into a square, and cook on a preheated frying pan over medium heat until golden and crispy on both sides.
4
g45
g9
g
Indian