Apple-Onion Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 10 grams fresh Yeast
- 350 grams Pastry flour
- salt
- Pastry flour (for the work surface)
- 200 grams Crème fraiche
- 1 egg yolk
- freshly ground peppers
- 2 small Apple
- 1 Tbsp lemon juice
- 2 small red onions
- marjoram (for garnishing)
Preparation steps
Dissolve the yeast in 175 ml (approximately 6 ounces) of lukewarm water, then knead into a smooth dough with the flour and 1 teaspoon of salt until it no longer sticks to the bowl. Cover and leave for 30 minutes in a warm place.
Preheat the oven to 220°C (approximately 425°F). Line two baking sheets with pachment paper.
Knead the dough on a floured surface, then divide into 2 pieces and roll each into a large circle. Place each onto a prepared baking sheet.
Mix the creme fraiche with the egg yolks until smooth and season with a little salt and pepper. Spread over the dough, leaving a small border of dough. Rinse the apples, cut into quarters, remove the cores and cut into slices. Sprinkle with the lemon juice. Peel, halve and thinly slice the onions. Spread the apples and onions over the dough and bake in the oven for 10-15 minutes until golden brown and crsipy.
Remove from the baking sheets, season with salt, pepper and marjoram leaves and serve hot.
