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4 Serves
67 Mins
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Gradually add water to form a soft, slightly sticky dough.
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Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
169 µg / 400 µgCalcium
187 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
325 mg / 1,250 mgPotassium
101 mg / 4,700 mgSodium
901 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
Knead the dough on a clean surface until smooth, then cover with plastic wrap and let it rest for 30 minutes to allow the gluten to relax.
Divide the dough into small portions and stretch each piece into a thin, irregular circle using your hands.
Heat vegetable oil in a deep frying pot to 175°C. Carefully drop the dough circles into the hot oil.
Fry until golden brown on both sides, then remove with a slotted spoon and drain on paper towels. Season lightly with salt and pepper if desired.
25
g52
g52
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Norwegian