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Nutrition Information*
per serving
Calories: 400
Total Sugars: 0.2g
Carb.: 65.3g
Fiber: 2.3g
Total Fats: 10.4g
Cholesterol: 2.5mg
Protein: 9.8g
Sodium: 150.6mg
*Data provided by USDA
1/4 cup olive oil
3/4 cup milk
1/2 teaspoon baking soda
4 cups all-purpose flour ; Plus more for rolling out dough
1 dash salt ; just a little dash
Submitted by Laura1
Italian flatbread
Cal: 400 Fat: 10g Carbs: 65g Protein: 10g Fiber: 2g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
20
--
21.8
9
16
0.8
19.6
6.3
Calories: 400
Total Sugars: 0.2g
Carb.: 65.3g
Fiber: 2.3g
Total Fats: 10.4g
Cholesterol: 2.5mg
Protein: 9.8g
Sodium: 150.6mg
*Data provided by USDA
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Place all items in food processor and pulse until a dough is formed. Add more liquid if necessary. Turn dough out onto a lightly floured counter and knead for 5 to 10 minutes.
Preheat a cast-iron or non-stick skillet or griddle over medium heat. While the pan is heating, separate the dough into 6 or 8 balls (as many as your pan can hold) and then roll them out as thin as possible. Use additional flour if sticking.
Cook in the dry pan flipping once or twice for 3 to 5 minutes and brown and spotted.
Cut into wedges and cool before plating. Serve warm. May reheat at 200 degrees for a few minutes.
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