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4 Serves
117 Mins
In a large mixing bowl, combine the bread flour, salt, and instant yeast. Gradually add warm water while mixing until a shaggy dough forms.
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PersianVitamin K
0 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
316 µg / 400 µgCalcium
87 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
413 mg / 4,700 mgSodium
1248 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until smooth and elastic. Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm place for 60 minutes or until doubled in size.
Preheat your oven to 230°C. If using a baking stone, place it in the oven now to heat up. Divide the dough into portions and gently stretch each piece into a long, thin, rustic shape.
Transfer the shaped dough onto the hot baking stone or a preheated baking sheet. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
29
g36
g35
g
Persian