Homemade Flatbread with Fresh Greens, Tomatoes and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the flatbread
- 20 grams 1/2 cube Yeast (fresh)
- 1 tsp sugar
- 1 tsp salt
- 250 grams Pastry flour
- salt
- 6 Tbsps olive oil
- 50 grams Parmesan (freshly grated)
- For the toppings
- 100 grams mixed Lettuce (such as spinach, swiss chard, radicchio, lollo rosso)
- 50 grams Parmesan (freshly grated)
- 4 Tomatoes
- olive oil (for drizzling)
- balsamic vinegar (for drizzling)
Preparation steps
For the flatbread: Combine the yeast with 100 ml (approximately 1/2 cup) lukewarm water in a bowl and stir until smooth. Stir in the flour, 4 tablespoons of olives oil and salt. Knead until the dough separates from the side of the bowl. Cover with a clean towel and let rise in a warm place until doubled in size, about 45-60 minutes.
Preheat the oven to 225°C (approximately 440°F). Put the dough on a floured surface and knead until smooth. Divide the dough into 4 equal portions and roll out into 4 thin, round portions. Brush with olive oil and sprinkle with grated Parmesan cheese. Place on a parchment paper lined baking sheet. Put in the oven and bake until golden brown and crispy, about 5-10 minutes.
For the toppings: Rinse and spin dry lettuce. Rinse the tomatoes, cut into quarters, remove the seeds and dice.
Remove bread from the oven. Divide the lettuce and tomato between the flatbreads, sprinkle with grated Parmesan and drizzle with balsamic and olive oil to taste. Serve immediately.
