.jpg&w=3840&q=75)
4 Serves
133 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
207 µg / 400 µgCalcium
25 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
216 mg / 4,700 mgSodium
681 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60 minutes until doubled in size.
Divide the dough into portions, shape into oval boats, and crack a fresh egg into the center of each. Let them proof for 30 minutes.
Bake the pide in a preheated oven at 230°C on a baking sheet for 25 to 30 minutes until the crust is golden brown and the egg is set.
25
g7
g16
g.jpg&w=3840&q=75)
Tunisian101
g33
g17
g
Mexican