The success of this bread is made that much greater if a baking stone is used in the base of the oven. Alternately, an overturned heavy sheet pan will work. A pizza peel is also particularly helpful for placing the flatbread dough in the oven and removing the bread when it’s finished. A flat sheet pan or an overturned rimmed sheet pan will work as well. The dough can be made, of course, by hand, but I found the dough dramatically more beautiful, softer and stickier (which like pizza dough, is better for flatbread) made in the food processor fitted with the metal blade. This recipe is based on Barbara Abdeni Massaad’s Man’oushe. Makes 4 loaves.
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|Serving Size: 1 recipe (603g)|
|Recipe Makes: 1|
|Calories from Fat: 538 (23%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 38.4g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 0mg||0 %|
|Sodium 5948.4mg||205 %|
|Potassium 1040.4mg||27 %|
|Total Carbohydrate 409.1g||120 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 380.8g|
|Protein 46.3g||66 %|
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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: 2350
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