Directions:
- Place water and sugar in a mixing bowl with a dough hook. Add yeast and allow to rest for 5 minutes. Add oil, salt and egg. Mix gently with the mixer.
- Add approximately 3-1/2 cup of the flour and mix. Gradually add more flour and mix until the flour leaves the edges of the bowl and the dough is smooth. Dough should be a little sticky.
- Butter a bowl for the dough, cover with plastic and a tea towel.
- Let rise for 30-40 minutes or until double. Punch dough down, use for Lebanese Meat pies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 668.79 Kcal (2800 kJ) | ||
| Calories from fat | 239.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.66g | 41% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 7% | |
| Sodium | 2675.9mg | 111% | |
| Potassium | 199.71mg | 4% | |
| Total Carbs | 95.59g | 32% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 10.59g | 42% | |
| Protein | 12.91g | 26% | |
| Iron | 6mg | 34% | |
| Calcium | 286.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 298.79 Kcal (1251 kJ) | ||
| Calories from fat | 107.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.91g | 41% | |
|---|---|---|---|
| Cholesterol | 9.14mg | 7% | |
| Sodium | 1195.47mg | 111% | |
| Potassium | 89.22mg | 4% | |
| Total Carbs | 42.7g | 32% | |
| Sugars | 0.88g | 8% | |
| Dietary Fiber | 4.73g | 42% | |
| Protein | 5.77g | 26% | |
| Iron | 2.7mg | 34% | |
| Calcium | 127.9mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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