Broccoli Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 234.4 μg | (391 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 297 μg | (99 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams)
- 200 grams Pastry flour
- 150 grams Rye flour
- 1 tsp salt
- 3 Tbsps olive oil
- Pastry flour (for the work surface)
- For the topping
- 1 Broccoli
- salt
- 2 Red chili peppers
- 150 grams Smoked tofu
- 2 small white onions
- 250 milliliters Sour cream
- 1 egg yolk
- 1 Tbsp scallions
- 1 Tbsp grated Parmesan
- freshly ground peppers
Preparation steps
For the dough, mix yeast with 150 ml (approximately 2/3 cup) of lukewarm water until smooth. Mix the 2 flours with the salt in a bowl, make a well in the center, pour in the yeast mixture with the oil and knead to a smooth dough. Add flour or water as needed.
Put the dough on a floured surface and knead for about 10 minutes vigorously. Cover and let rise for about 1 hour.
Preheat the oven to 220°C (approximately 425°F). For the topping, rinse the broccoli, trim, divide into florets and blanch for about 2 minutes in boiling salted water. Then drain, rinse with cold water, drain and let cool slightly. Rinse chile peppers (remove seeds, if desired) and cut into rings. Cut the tofu into small cubes. Peel the onions and cut into thin rings. Cut the broccoli into slices. Mix the sour cream with the egg yolk, chives and Parmesan and season with salt and pepper.
Roll the dough into thin rectangles on a floured surface and spread on parchment paper-lined baking sheets. Spread with the cream mixture and top with the broccoli, onions, chile peppers, onion rings and tofu. Bake in preheated oven for 15-20 minutes.
