from Stephanie Webb
Preheat oven to 500 degrees. Mix ingredients together, then knead for a few minutes. Dough should be soft, but not sticky. Add flour or water as needed. Set dough aside to rest for 15 minutes or so.
Divide dough into 8 pieces. Roll each piece into a ball, then, on a floured counter top, roll each piece into a very thin circle with a floured rolling pin. The thinner the better, but there should not be holes in it. Roll out 2 balls, then place them into the oven, directly on the rack. Do this as quickly as possible so the oven doesn’t lose heat. Bake for 5 minutes. After 5 minutes check the bread…it should be puffed up and dry looking. If it is not done, leave for 1 more minute. If it has turned brown and is crunchy, it is overcooked. You can still eat it and it is tasty, but cook the remaining breads for a shorter amount of time.
Remove the cooked breads and let oven come back up to 500 degrees (roll out 2 more circles while you are waiting). Repeat with remainder of dough.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 136 | ||
Calories from Fat: 7 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.4mg | 0 % | |
Potassium 162mg | 4 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 24.1g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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