Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour
- 1 cup semolina flour
- 1 tsp sugar
- Salt
- ¼ tsp instant yeast
- 1 ½ cups warm water
- Vegetable oil
Directions
Combine both flours, sugar, salt, and yeast in a bowl.
Gradually mix in the warm water until you get a soft dough . If it feels too sticky, mix in a little more all-purpose flour. If too dry, mix in some more water.
On a lightly-floured surface, knead the dough for 10 minutes or until it is smooth.
Divide the dough into smaller pieces, and roll each out into very thin rounds.
Brush each dough round with oil.
Fold the rounds into square envelope shapes, making 4 folds into the center.
Cook each flatbread in a hot, lightly-greased skillet until browned.