Always check the labels of the products you use.
Method
- 1
Finish. Beat to fully mix semolina flour, sugar, baking powder, and salt in a big bowl. Tip in melted butter and mix with your fingers till mixture has a sandy, crumbly texture. Tip in milk and mix with your hands till dough comes together plus forms a ball. It should be soft yet not tacky. Scatter semolina over top and knead (1 tablespoon) in till absorbed if dough is too wet. Repeat if needed till proper texture is achieved. Let it rest for a period of 15 minutes to let semolina to absorb the liquid. Gently dust a work surface with semolina and move dough to it. Flatten dough into a 1.3 cm-thick circle, around 20 cm in diameter using the palm of your hands. Scatter dough’s surface with more semolina, next use a 7.6 cm round cookie cutter or glass in order to cut out discs. Gather dough scraps plus reshape in 1.3 cm-thick round plus cut out extra discs; you should have 8 discs total. (Alternatively, share the dough in eight equal portions plus shape them in individual 1.3 cm-thick discs by hand.) Heat a 30 cm cast-iron or stainless-steel skillet over mid-sized-low heat for a period of 3 minutes. Put 4 dough rounds in dry skillet and heat, pushing down now and then with a spatula to prevent doming, till a deep gold upon first side, 5 to 7 minutes. Flip flatbreads plus carry on cooking, adjusting heat if you need to to prevent burning, till a deep gold on second side, 3 to 5 minutes. Move cooked flatbreads to a baking paper–lined baking tray. Wipe skillet clean, next repeat with leftover 4 semolina breads. Eat at once with your choice of spreads.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
3.1 g per serving
6.2 % of the 50 g daily maximum · 12.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 212 kcal |
| Protein | 4 g |
| Carbohydrate | 29.7 g |
| of which sugars | 4 g |
| of which free sugars | 3.1 g |
| Fat | 8.4 g |
| of which saturates | 5.1 g |
| Fibre | 0.9 g |
| Salt | 0.43 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
