Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Anise | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg or 7 1/2 cups flour
- 1L or 4 cups water
- 1 cup chickpeas
- 1 teaspoon anise seed
- 2 teaspoons salt
- 30 g (1 oz.) yeast.
Directions
Basic dough recipe is the same as Obi-non above. Pick and clean the best dried chickpeas and crush. Boil anise seed in water and then add crushed chickpeas. Cool for about an hour, add yeast and mix well. Add anise water to flour and make dough.
Divid into pieces, flatten into round bread, 2.5 cm (1 in) at edges and 1 cm (2/5 in) in the center. Make a pattern in the center with chekish and make decorative pattern on sides bread with a knife. Bake in tandoor oven.
Category:Uzbekistanian Recipes
Category:Uzbekistanian Vegetarian