Soft Disk for Breakfast

Nabil BennaniChef

Ingrediënten

• Meel
  1000 grams
• Melk
  500 milliliters
• Zout
  0.5 teaspoon
• Suiker
  0.5 teaspoon
• Gist
  1 piece
• Olie
  240 milliliters
• Ghee
  120 milliliters
• Ei
  1 piece
• Vanille
  0
• Egg for brushing the surface
  1 piece

Stappen

1. 1

   Dissolve the yeast in the milk and sugar, then add the egg and vanilla.

   Benodigde hulpmiddelen:

   Mengkom

   recipe.minutes
2. 2

   Gradually add the milk mixture to the sifted flour and salt, and mix well.

   Benodigde hulpmiddelen:

   Mengkom

   recipe.minutes
3. 3

   Add the oil and mix well, then gradually add the ghee while continuously kneading the mixture until you get a smooth, soft, and cohesive dough that does not stick to your hands.

   Benodigde hulpmiddelen:

   Mengkom

   recipe.minutes
4. 4

   Cover the dough well and let it rest for an hour in a warm place.

   recipe.minutes
5. 5

   Divide the dough into disks, shape them, and brush with egg and vanilla, then place them on a baking sheet.

   Benodigde hulpmiddelen:

   Bakplaat

   recipe.minutes
6. 6

   Bake in a low-temperature oven until cooked through.

   Benodigde hulpmiddelen:

   Oven

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Meelper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Melkper 100g

Energy150 kcal

Protein8 g

Total Fat10 g

Carbohydrate5 g

Total Sugars3 g

Zoutper 100g

Ash100 g

Suikerper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

Gistper 100g

Energy325 kcal

Protein8 g

Total Fat4 g

Carbohydrate60 g

Olieper 100g

Energy884 kcal

Total Fat100 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

Eiper 100g

Energy155 kcal

Protein12.6 g

Total Fat10.6 g

Carbohydrate1.1 g

Total Sugars1.1 g

Vitamin D2.1 mcg

Selenium30.8 mcg

Vitamin B121 mcg

Vanilleper 100g

Energy288 kcal

Protein0.1 g

Total Fat0.1 g

Carbohydrate12.65 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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