| INGREDIENT | AMOUNT(g) |
| Balance Low Protein Flour | 200 g |
| Salt | 1 tbsp |
| Olive Oil | 1 tbsp |
| Water | 150 ml |
| Nigella Seeds (Kalonji seeds) | 1/4 tbsp |
Method:
- In a bowl combine Balance Low Protein Flour, Salt, Olive Oil and Water
- Knead to a soft dough and rest for 40 minutes in room temperature
- Roll each dough ball into a circle 1/4-inch-thick
- Sprinkle Nigella Seeds
- In a preheated oven, bake at 200’c for 15-20 minutes
Serve warm with any preferred flavor of Eggless Mayonnaise
Nutritional information
| Nutrients | Amount |
|---|---|
| Energy(kcal) | 863 Kcal |
| Carbohydrates(g) | 172 g |
| Of which Sugar(g) | – |
| Dietary Fiber(g)Fat | 11.4 |
| Protein (g) | 9.0 |
| Fat (g) | 15.46 |
| Amino Acid Profile | Amount |
| Histidine | 0.200 |
| Isoleucine | 0.341 |
| Leucine | 0.624 |
| Lysine | 0.278 |
| Methionine | 0.196 |
| Cystine | 0.572 |
| Phenylalanine | 0.159 |
| Threonine | 0.098 |
| Tryptophan | 0.255 |
| Valine | 0.478 |
| Alanine | 1.764 |
| Arginine | 0.472 |
| Aspartic acid | 0.401 |
| Glutamic acid | 0.642 |
| Glycine | 0.312 |
| Proline | 0.334 |
| Serine | 0.419 |
| Tyrosine | 0.433 |