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We knead all the ingredients until we obtain a smooth dough ball (we always add the salt last to help the dough rise)
Let it rise until doubled in size (I always use the Tupperware bowl that helps the dough rise)
Cut the pieces and roll them out with a rolling pin to a thickness of 3 millimeters (we can make them round or elongated as we prefer)
Cook in a hot non-stick pan (I use the Romagnolo testo made of terracotta) for a couple of minutes per side (you need to turn them when one side puffs up)
Season with a minced mixture of garlic, parsley and oil and serve them warm
India
| Energy (kcal) | 203.03 |
| Carbohydrates (g) | 42.91 |
| of which sugars (g) | 14.29 |
| Fat (g) | 1.69 |
| of which saturates (g) | 0.54 |
| Protein (g) | 6.76 |
| Fibre (g) | 4.67 |
| Salt (g) | 1.94 |
