Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.0% of RDA
• Calories: 46.3% of RDA
• Carbs: 16.9% of RDA
• Fat (total lipid): 2.0% of RDA
• Fiber: 29.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 5.5% of RDA
• Sodium: 21.7% of RDA
• Sugar: 0.0% of RDA
• Vitamin A (IU): 0.3% of RDA
• Vitamin B6: 0.1% of RDA
• Vitamin C: 0.2% of RDA
• Iron: 14.8% of RDA
• Magnesium: 1.0% of RDA
• Manganese: 0.6% of RDA
• Niacin: 0.2% of RDA
• Potassium: 0.4% of RDA
• Zinc: 0.3% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
MAKING THE DOUGH
1.
Sift together the flour, salt, and spices into a mixing bowl.
2.
Add the 3/4 cup of water.
3.
Use a fork or whisk to start mixing.
4.
Use your hands to continue combining the water and flour.
5.
Once the two are incorporated, knead another minute or so.
6.
Cover dough with plastic and let sit 15 minutes, to allow gluten proteins to soften.
SHAPING AND BAKING FLATBREAD
7.
When ready to roll the dough, preheat your oven (or a grill) to 500 degrees.
8.
Divide dough into 8 equal pieces.
9.
Roll each piece into a ball.
10.
On a well-floured surface, roll a ball of dough into a very thin circle. The thinner, the better, but you don't want any holes in the dough. Do this for 2 balls.
11.
Place the 2 directly on the rack of your 500F oven. Close the door quickly so that heat doesn't escape.
12.
Bake for about 2-4 minutes, until the bread puffs and looks dry.
13.
If it browns or blackens, it's cooked too long -- adjust for future batches.
14.
While these are baking, it's a good time to roll out 2 more flatbreads.
15.
Remove from the oven and continue with remaining dough.
This recipe uses a Middle Eastern blend of cumin and coriander, but you can experiment with any dried spices.
2.
Use garlic and basil for Italian, oregano for Greek, rosemary and lavender for French, or cinnamon and chili powder for a Mexican twist.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 925
Protein 6.15 g
Carbohydrates 46.5 g
Iron 2.80 mg
Fiber 8.25 g
Calcium 40.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
