(Percentage of daily recommendation)
|Calorie||221 kcal||(11 %)|
|Protein||6.04 g||(6 %)|
|Fat||9.05 g||(8 %)|
|Carbohydrates||30.6 g||(20 %)|
|Sugar added||0.64 g||(3 %)|
|Roughage||0.68 g||(2 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0 mg||(0 %)|
|Vitamin B₁||0.28 mg||(28 %)|
|Vitamin B₂||0.14 mg||(13 %)|
|Niacin||2.01 mg||(17 %)|
|Vitamin B₆||0.03 mg||(2 %)|
|Folate||40.91 μg||(14 %)|
|Pantothenic acid||0.25 mg||(4 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||119.56 mg||(3 %)|
|Calcium||24.59 mg||(2 %)|
|Magnesium||4.39 mg||(1 %)|
|Iron||3.1 mg||(21 %)|
|Zinc||0.2 mg||(3 %)|
|Saturated fatty acids||1.14 g|
Combine the crumbled yeast, the flour, the semolina, the olive oil, about 100 ml of lukewarm water (approximately 1/2 cup) and the sugar in a bowl and knead into a smooth dough with the dough hook of the hand mixer. The dough should no longer stick to the bowl. Cover and leave to rest for about 30 minutes in a warm place.
Knead the dough again, shape into a roll and cut into 20 pieces. Place the pieces on a floured surface and roll into strands about 20 cm long (approximately 8 inches). Place side by side on a lined baking sheet with some space in between and leave to rise again for about 20 minutes, covered.
Preheat the oven to 160°C (approximately 325ºF).
Brush the dough with water and shower with sesame seeds.
Bake for about 20 minutes until golden brown and crispy.
Remove from the oven and allow to cool before serving.
Suggestion: Serve with various dips.