.jpg)
4 Serves
117 Mins
18 g
94 g
2 g
In a large mixing bowl, combine the flour, salt, and yeast. Gradually add water while mixing until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Salt
Strong White Bread Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin K
0 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
421 µg / 400 µgCalcium
90 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
481 mg / 4,700 mgSodium
811 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
89 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm spot for 45 minutes.
Divide the dough into portions, shape into rounds, and let them proof on a baking sheet for 30 minutes.
Preheat your oven to 230°C and bake the dough rounds for 30 minutes until golden brown and hollow-sounding when tapped.
Water
Yeast
Vitamin A
279 µg / 900 µgVitamin C
49 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
421 µg / 400 µgCalcium
90 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
481 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
51
g29
g46
g.jpg)
Tunisian
KoreanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgAlcohol
0 g