4 Serves
82 Mins
In a large mixing bowl, combine whole wheat flour, yeast, and water to form a soft, sticky dough. Knead thoroughly and let it proof until doubled in size.
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PersianVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
171 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Preheat your oven with a tray of clean river stones inside to simulate the traditional pebble bed. Prepare the dough by stretching it into a long, thin rectangle.
Carefully drape the dough over the hot stones and bake until the bread is cooked through and develops characteristic bubbles and char marks.
Remove the bread from the oven, brush lightly with a touch of olive oil for flavor, and sprinkle with a pinch of salt if desired.
9
g4
g14
g
Persian