| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 14 | – 18 | ||
INGREDIENTS
| 3 | c | Whole wheat flour |
| 1 | T | Butter or samneh |
| 1 | c | Olive or light sesame oil |
| 1 1/4 | c | Warm water |
| 1/2 | t | Salt, up to 1 |
INSTRUCTIONS
Source: Foods of the Bible, Ariga Mix flour and salt in a bowl, and add samneh and warm water gradually, stirring to form a stiff dough. Knead a few minutes and let rest 10 minutes. Divide the dough into 14 - 18 balls, and roll out thinly one at a time on a floured board. Roll out all the balls, keeping them separate from one another . Using a deep skillet, heat the oil and fry each bread separately on medium heat. Fry until golden brown on both sides . Drain well and keep in an oven heated to low heat, until all the breads are done. Serve hot. Posted to JEWISH-FOOD digest V97 #090 by alotzkar@direct.ca (Al) on Mar 20, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 84.2mg
Potassium: 28.9mg
Carbohydrates: 20.4g
Fiber: <1g
Sugar: <1g
Protein: 2.8g