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2 Serves
107 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
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Vitamin K
93 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
173 µg / 400 µgCalcium
123 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
975 mg / 4,700 mgSodium
1411 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand until smooth and elastic.
Place the dough back into the bowl, cover, and let it rise in a warm spot until doubled in size.
Divide the dough into portions, shape into thin rounds, and let them proof briefly.
Preheat the oven and bake the dough rounds until golden brown and cooked through.
12
g36
g12
g
French
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