Moroccan Batbout Bread

سامية الأشرافKokk

Ingredienser

• Hvetemel
  125 grams
• Hvetemel
  50 grams
• Gjær
  0.5 tablespoon
• Salt to taste
  0
• Warm Water
  0.5 cup

Trinn

1. 1

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

   Nødvendig utstyr:

   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.

   Nødvendig utstyr:

   Stekepanne

   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

Næringsinnhold i ingredienser (per 100g)

Hvetemelper 100g

Energi364 kcal

Protein10.33 g

Total fett1 g

Karbohydrat76.31 g

Kostfiber2.7 g

Sukkerarter totalt0.3 g

Hvetemelper 100g

Energi364 kcal

Protein10 g

Total fett1 g

Karbohydrat76 g

Kostfiber2.7 g

Sukkerarter totalt0.3 g

Gjærper 100g

Energi325 kcal

Protein8 g

Total fett4 g

Karbohydrat60 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger