Lebanon · Levant
Fatayer Taban Ekmeği
Also known as عجينة الفطائر, Fatayer dough
The everyday enriched dough Levantine bakers fold around spinach, cheese or meat into fatayer — softer and slightly richer than plain khubz dough.
Method
Deck Oven
Hydration
60%
water to flour
Glycemic index
65
Medium GI
Energy
295 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 2
- crispiness
- 3
- chewiness
- 4
- aroma
- 6
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 295 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 50 g |
| of which sugars | 2 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sodium | 480 mg |
Typical values; recipes vary.
Texture
- Tender enriched crumb
- Golden folded edges
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.