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4 Serves
135 Mins
In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast. Gradually add warm water while mixing until a shaggy dough forms.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
220 µg / 400 µgCalcium
59 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
288 mg / 4,700 mgSodium
641 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Transfer the dough to a clean surface and knead thoroughly for 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 60 minutes until doubled in size.
Divide the dough into equal portions, shape them into rounds, and let them rest for 30 minutes.
Stretch each portion into a very thin sheet, fold into a square to create layers, and bake on a preheated baking sheet at 230°C for 30 minutes until golden brown.
4
g45
g9
g
Indian