2 h 30 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Arabic cuisine
Seasonal period: All year
Traces of nuts
Traces of nuts
Traces of peanuts
Traces of peanuts
Ingredients for 5 portions
Ingredients for portions/units
Yeast 18.75 g
Water 0.213 l
Strong flour 0.313 kg
Semolina flour 0.313 kg
Table salt 6.25 g
Olive oil 0.031 l
Eggs 0.625 ud
Sesame 0.019 kg
Poppy seed 18.75 g
  • Preheat the oven to 200 ºC.
  • Place the yeast in a bowl. Add 300 ml of warm water of the total amount. Let it rest for five minutes until the yeast dissolves.
  • Mix the wheat flour, the semolina flour, the salt and the oil in a bowl.
  • Pour the dissolved yeast into the water.
  • Pre-knead the mixture at low speed for 3 minutes.
  • Add the rest of the water little by little and knead at a higher speed for 10 minutes until a homogeneous and elastic dough is obtained.
  • Let the dough rest in an oiled container for about an hour and a quarter.
  • Gently fold the dough a few times and let it stand for 10 minutes.
  • Divide the dough into pieces of 250 g press down on them lightly to obtain a round and flat bread.
  • Ferment for approximately 30 to 45 minutes.
  • Brush the surface with egg and spread the sesame and poppy seeds.
  •  Gently Poke the surface of the pieces.
  • Bake it with a little steam for approximately 30 minutes at 200 ºC.
Nutritional information (1 portion)
Fiber 6.49 g
Saturates 1.71 g
Monounsaturated fatty acids 6.43 g
Polyunsaturated fatty acids 3.33 g
Cholesterol 28.74 mg
Calcium 103.61 mg
Iron 2.57 mg
Zinc 1.71 mg
Vitamin A 26.75 ug
Vitamin C 0.04 g
Folic acid 93.93 ug
Salt (Sodium) 504.54 mg
Sugars 0.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.