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 |