Soft Disk for Breakfast

Nabil BennaniKokk

Ingredienser

• Mel
  1000 grams
• Melk
  500 milliliters
• Salt
  0.5 teaspoon
• Sukker
  0.5 teaspoon
• Gjær
  1 piece
• Olje
  240 milliliters
• Ghee
  120 milliliters
• Egg
  1 piece
• Vanilje
  0
• Egg for brushing the surface
  1 piece

Trinn

1. 1

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

   Nødvendig utstyr:

   Blandeskål

   5 min
2. 2

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

   Nødvendig utstyr:

   Blandeskål

   5 min
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.

   Nødvendig utstyr:

   Blandeskål

   5 min
4. 4

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

   60 min
5. 5

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

   Nødvendig utstyr:

   Stekebrett

   10 min
6. 6

   Bake in a low-temperature oven until cooked through.

   Nødvendig utstyr:

   Ovn

   10 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Melper 100g

Energi364 kcal

Protein10.33 g

Total fett1 g

Karbohydrat76.31 g

Kostfiber2.7 g

Sukkerarter totalt0.3 g

Melkper 100g

Energi150 kcal

Protein8 g

Total fett10 g

Karbohydrat5 g

Sukkerarter totalt3 g

Saltper 100g

Aske100 g

Sukkerper 100g

Energi387 kcal

Karbohydrat100 g

Sukkerarter totalt100 g

Gjærper 100g

Energi325 kcal

Protein8 g

Total fett4 g

Karbohydrat60 g

Oljeper 100g

Energi884 kcal

Total fett100 g

Gheeper 100g

Energi900 kcal

Total fett100 g

Eggper 100g

Energi155 kcal

Protein12.6 g

Total fett10.6 g

Karbohydrat1.1 g

Sukkerarter totalt1.1 g

Vitamin D2.1 mcg

Selen30.8 mcg

Vitamin B121 mcg

Vaniljeper 100g

Energi288 kcal

Protein0.1 g

Total fett0.1 g

Karbohydrat12.65 g

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

Diettegenskaper og tagger