Directions:
- Dissolve yeast in water, set aside.
- On a clean counter top or tabletop, toss by hand the flour and salt.
- Making a well in the dry mixture, pour in the yeast and water.
- Begin mixing it around, again with your hands, adding flour as needed until it forms a sticky dough.
- Flour an area for kneading.
- Move the dough to the floured area and knead until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat and cover.
- Set the bowl in a warm draft-free spot for 1 1/2 hours to rise.
- Turn dough out of bowl, punch down.
- Divide into 4 rounds.
- Lightly oil a baking sheet and place the 4 rounds on the sheet.
- Cover with plastic wrap pressed right down around the dough.
- Put the dough in the refrigerator for 12 to 24 hours until it has doubled in bulk.
- Punch down the dough and use as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.25 Kcal (721 kJ) | ||
| Calories from fat | 4.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 1% | |
|---|---|---|---|
| Sodium | 437.81mg | 18% | |
| Potassium | 55.02mg | 1% | |
| Total Carbs | 35.83g | 12% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 4.89g | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 10.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 220.48 Kcal (923 kJ) | ||
| Calories from fat | 5.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 1% | |
|---|---|---|---|
| Sodium | 560.4mg | 18% | |
| Potassium | 70.43mg | 1% | |
| Total Carbs | 45.86g | 12% | |
| Dietary Fiber | 1.97g | 6% | |
| Protein | 6.26g | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 13.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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