Tunisian bread

2 h 30 min

Suitable for vegetarians

Type of dish: Bread and pastries

Temperature: Room temperature

Cuisine type: Arabic cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

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

Elaboration

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)

Energy

593.63

kcal

Carbohydrates

102.5

Proteins

15.78

Lipids

12.23

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.