4 Serves
60 Mins
In a large mixing bowl, combine flour, yeast, milk, and a pinch of salt to form a smooth dough, then let it proof until doubled in size.
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MoroccanVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
77 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
361 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Divide the dough into small balls and flatten them slightly before placing them into a preheated Tigelliera or a heavy-bottomed skillet.
Cook the Tigelle over medium heat, turning occasionally, until they are golden brown and cooked through on both sides.
22
g21
g18
g
Nigerian