Prosphora

A small round, flat loaf of leavened or barely leavened dough, used in the liturgies of the Orthodox Churches. Stamped with a seal, it is traditionally prepared by hand with wheat flour and water.

55 min
4 servings
Advanced
Budget-friendly

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Ingredients

250 g Wheat flour
125 ml Lukewarm water
7 g Dried baker's yeast
1 pinch Salt

Nutrition facts

222 kcal per serving

Protein: 9.3 g
Carbohydrates: 42.6 g
of which sugars: 0.9 g
Fat: 0.7 g
Fiber: 2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Dissolve the yeast in the lukewarm water and let it rest for 5 minutes.
Mix the flour and salt, then add the yeasted water and knead for 10 minutes until you have a smooth dough.
Cover and let the dough rise for 1 hour, until doubled in size.
Divide into two balls, flatten them into discs about 1 cm thick and prick the centre with a fork.
Preheat the oven to 220 °C, let the discs rest for 15 minutes, then bake for 20 to 25 minutes until a lovely golden colour.
Let cool on a rack before serving.