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4 Serves
97 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a smooth dough.
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Vitamin E
8 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
154 µg / 400 µgCalcium
76 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
798 mg / 4,700 mgSodium
2154 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
25 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Knead the dough on a clean surface until elastic, then cover and let it rise in a warm place for 60 minutes.
Prepare the filling by mixing the minced meat with finely chopped onions and peppers in a bowl.
Divide the dough into portions, roll them into oval shapes, and spread the meat mixture evenly across the center, folding the edges inward to create a boat shape.
Bake the prepared flatbreads in a preheated oven at 230°C until the dough is golden brown and the meat is cooked through.
25
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Tunisian101
g33
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Mexican