4 Serves
128 Mins
In a large mixing bowl, combine the all-purpose flour, salt, fast-action yeast, and warm water.
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FrenchVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
325 µg / 400 µgCalcium
92 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
210 mg / 1,250 mgPotassium
447 mg / 4,700 mgSodium
948 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
120 gAlcohol
0 g
Knead the dough on a clean surface 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 60 minutes.
Shape the dough into desired sandwich portions and let them proof for 30 minutes.
Bake the shaped dough in a preheated oven at 230°C for 25 minutes until golden brown and hollow-sounding when tapped.
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Tunisian
French