8 Serves
82 Mins
In a large mixing bowl, combine flour, yeast, and warm milk to form a soft dough, then knead until smooth and allow it to proof for 45 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
136 µg / 400 µgCalcium
52 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
96 mg / 1,250 mgPotassium
155 mg / 4,700 mgSodium
82 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Prepare the filling by heating oil in a frying pan and sautéing onions, garlic, and your chosen filling ingredients until cooked through.
Roll out the dough, portion it, and place a spoonful of the filling in the center of each piece, sealing the edges tightly to form a pocket.
Brush the tops with a beaten egg and bake on a lined baking sheet at 190°C until golden brown, seasoning with salt and pepper before serving.
25
g95
g20
g
Yemeni
