Tunisian bread
2 h 30 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.313 kg
Semolina flour
0.313 kg
Table salt
6.25 g
Olive oil
0.031 l
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
g
Proteins
15.78
g
Lipids
12.23
g
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.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed