Moroccan Flatbreads (R'ghayef)

13 Ingredients
- 1/2 teaspoon dry yeast
- 3/4 cup plus 1 tablespoon warm water (100° to 110°)
- 9 ounces all-purpose flour (about 2 cups)
- 3/4 teaspoon sea salt
- Cooking spray
- 2 cups chopped onion
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper
- 1 teaspoon canola oil, divided
Preparation
Instructions on My Recipes
Nutrition
241
12%
daily value
6 servings
Fat
11% 7Saturated
4% 1Trans
- 0Monounsaturated
- 5Polyunsaturated
- 1Carbs
13% 38Carbs (net)
- 36Fiber
10% 3Sugars
- 3Sugars, added
- 0Protein
11% 5Cholesterol
- 0Sodium
14% 327Calcium
3% 32Magnesium
5% 20Potassium
4% 179Iron
16% 3Zinc
5% 1Phosphorus
10% 70Vitamin A
5% 42Vitamin C
12% 11Thiamin (B1)
33% 0Riboflavin (B2)
19% 0Niacin (B3)
18% 3Vitamin B6
9% 0Folate equivalent (total)
37% 147Folate (food)
- 38Folic acid
- 64Vitamin B12
0% 0Vitamin D
- 0Vitamin E
8% 1Vitamin K
72% 86
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