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4 Serves
122 Mins
19 g
121 g
5 g
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Gradually add warm water while mixing until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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MexicanVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
367 µg / 400 µgCalcium
91 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
210 mg / 1,250 mgPotassium
452 mg / 4,700 mgSodium
676 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
115 gAlcohol
0 g
Turn the dough onto a floured surface and knead thoroughly for 10 minutes until the dough is 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 before rolling them out thinly.
Preheat your oven to 230°C and bake the rolled-out dough on a baking sheet for 25-30 minutes until golden and crisp.
Salt
Active dry yeast
Warm water
Olive Oil
Vitamin A
276 µg / 900 µgVitamin C
48 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
367 µg / 400 µgCalcium
91 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
210 mg / 1,250 mgPotassium
452 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41
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PersianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgAlcohol
0 g