Moroccan Batbout Bread

سامية الأشرافChef

Ingredjenti

• Farina tal-wheat
  125 grams
• Farina bajda
  50 grams
• Yeast
  0.5 tablespoon
• Salt to taste
  0
• Warm Water
  0.5 cup

Passi

1. 1

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

   Għodda meħtieġa:

   Bowl tal-ħawt

   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.

   Għodda meħtieġa:

   Pan

   10 min
5. 5

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

   5 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Farina tal-wheatgħal kull 100g

Enerġija364 kcal

Proteini10.33 g

Xaħam Totali1 g

Karboidrati76.31 g

Fibri Dietetiċi2.7 g

Zokkor Totali0.3 g

Farina bajdagħal kull 100g

Enerġija364 kcal

Proteini10 g

Xaħam Totali1 g

Karboidrati76 g

Fibri Dietetiċi2.7 g

Zokkor Totali0.3 g

Yeastgħal kull 100g

Enerġija325 kcal

Proteini8 g

Xaħam Totali4 g

Karboidrati60 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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