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4 Serves
164 Mins
In a large mixing bowl, combine the bread flour, warm water, salt, and active dry yeast. Stir until a shaggy dough forms.
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PersianVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
367 µg / 400 µgCalcium
91 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
193 mg / 1,250 mgPotassium
442 mg / 4,700 mgSodium
676 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
109 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 90 minutes until doubled in size.
Shape the dough into an elongated oval on a baking sheet, dimple the surface with your fingers, and let it proof for 30 minutes.
Preheat the oven to 230°C and bake the flatbread for 25-30 minutes until golden brown and crisp.
29
g36
g35
g
Persian