Moroccan Batbout Bread

سامية الأشرافKok

Ingredienser

• Hvedemel
  125 grams
• Hvedemel
  50 grams
• Gær
  0.5 tablespoon
• Salt to taste
  0
• Warm Water
  0.5 cup

Trin

1. 1

   In a bowl, mix the ingredients and knead well to obtain a soft and cohesive dough.

   Nødvendigt udstyr:

   Blandeskål

   20 min
2. 2

   Form balls from the dough, dip them in wheat flour, and let them rest for 5 minutes to rise.

   5 min
3. 3

   Roll the balls in yellow flour and let them rise again.

   5 min
4. 4

   Heat a frying pan over low heat, place the breads in it, and let them cook, flipping them after they puff up to avoid burning.

   Nødvendigt udstyr:

   Stegepande

   10 min
5. 5

   Remove the frying pan from the heat, pour the Moroccan Batbout bread onto a plate, and serve hot.

   5 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Hvedemelpr. 100g

Energi364 kcal

Protein10.33 g

Total fedt1 g

Kulhydrat76.31 g

Kostfibre2.7 g

Sukkerarter i alt0.3 g

Hvedemelpr. 100g

Energi364 kcal

Protein10 g

Total fedt1 g

Kulhydrat76 g

Kostfibre2.7 g

Sukkerarter i alt0.3 g

Gærpr. 100g

Energi325 kcal

Protein8 g

Total fedt4 g

Kulhydrat60 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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