Moroccan Batbout Bread

Wael Al-HusseiniChef

Ingredjenti

• Farina tal-wheat
  250 grams
• Farina bajda
  100 grams
• Yeast
  1 tablespoon
• Salt
  0.3 teaspoon
• Warm Water
  1 cup

Passi

1. 1

   In a bowl, mix all 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 and roll them in wheat flour, then place them in a bowl and cover for 5 minutes.

   Għodda meħtieġa:

   Bowl tal-ħawt

   5 min
3. 3

   Flatten the balls with yellow flour, then cover and let them rise.

   5 min
4. 4

   Heat a frying pan over low heat, place the breads to cook, flip them immediately after they puff up to avoid burning, then place the Batbout bread on a plate and serve hot.

   Għodda meħtieġa:

   Pan

   10 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

Saltgħal kull 100g

Irmied100 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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