Moroccan Flatbreads (R'ghayef)

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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

servings

low-sugar, vegan, vegetarian, dairy-free

Fat 

11%

7
                 
Saturated

4%

1
                 
Trans

-

0
                 
Monounsaturated

-

5
                 
Polyunsaturated

-

1
                 
Carbs 

13%

38
                 
Carbs (net)

-

36
                 
Fiber

10%

3
                 
Sugars

-

3
                 
Sugars, added

-

0
                 
Protein

11%

5
                 
Cholesterol

-

0
                 
Sodium

14%

327
                 
Calcium

3%

32
                 
Magnesium

5%

20
                 
Potassium

4%

179
                 
Iron

16%

3
                 
Zinc

5%

1
                 
Phosphorus

10%

70
                 
Vitamin A

5%

42
                 
Vitamin C

12%

11
                 
Thiamin (B1)

33%

0
                 
Riboflavin (B2)

19%

0
                 
Niacin (B3)

18%

3
                 
Vitamin B6

9%

0
                 
Folate equivalent (total)

37%

147
                 
Folate (food)

-

38
                 
Folic acid

-

64
                 
Vitamin B12

0%

0
                 
Vitamin D

-

0
                 
Vitamin E

8%

1
                 
Vitamin K

72%

86

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