4 Serves
133 Mins
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Gradually add warm water while mixing until a shaggy dough forms.
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Vitamin K
34 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
117 µg / 400 µgCalcium
71 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
307 mg / 4,700 mgSodium
126 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 60 minutes until doubled in size.
Punch down the dough, divide into portions, shape into flat rounds, and let them proof on a baking sheet for 30 minutes.
Preheat the oven to 230°C and bake the flatbreads for 25 to 30 minutes until golden brown and crisp.
28
g75
g30
g
Italian