.jpg)
4 Serves
80 Mins
6 g
88 g
1 g
In a large mixing bowl, combine flour and a pinch of salt. Gradually add water to form a smooth, elastic dough. Cover and let it rest for 30 minutes.
Ingredients, vitamins, and health benefits
Flour
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
498 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
122 µg / 400 µgCalcium
296 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
549 mg / 4,700 mgSodium
364 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Finely chop the fresh herbs and mix them with the filling ingredients in a bowl.
Divide the dough into small balls and roll them out into very thin circles using a rolling pin.
Place a portion of the herb filling on one half of each dough circle, fold over to create a half-moon shape, and seal the edges tightly.
Heat a tawa or heavy-bottomed skillet over medium-high heat. Cook the Qutab for 2-3 minutes per side until golden brown spots appear.
Water
Fresh Herbs
Vitamin A
503 µg / 900 µgVitamin C
54 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
498 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
122 µg / 400 µgCalcium
296 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
549 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15
g104
g27
g
VenezuelanZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g