Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | all-purpose wheat flour | 2 cup | 1757 kcal52g protein · 371g carbs · 7g fat · 0g fibre | Buy |
| 2 | whole-wheat flour | 1 cup | 888 kcal36g protein · 171g carbs · 7g fat · 25g fibre | Buy |
| 3 | salt | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | dried yeast | 1 tsp | 29 kcal2g protein · 0g carbs · 2g fat · 0g fibre | Buy |
| 5 | olive oil | 1 tbsp | 133 kcal0g protein · 0g carbs · 15g fat | Buy |
| 6 | Water | 0 g | — | Buy |
Total, all ingredients2807 kcal · 91g protein · 542g carbs · 31g fat · 25g fiber
Per serving281 kcal · 9g protein · 54g carbs · 3g fat · 3g fiber
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Directions
Mix the dry ingredients together.
Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes.
Divide the dough into balls, and allow them to rest for an hour until risen.
Sprinkle a flat working surface with flour, and roll the dough balls into flat, circular-shaped patties.
Preheat an oven containing a bed of smooth beach stones to 200°C (400°F). Alternatively, you can place the stones on a tray or pan in the oven.
Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles.
Serve hot.
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