Crispy Garlic Flatbread
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
2040
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,040 cal. | (97 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 323 g | (215 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 16.3 g | (54 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 27.6 mg | (230 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 926 μg | (309 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 63.9 μg | (142 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 429 mg | |||
| Cholesterol | 315 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 400 grams Pastry flour
- ½ cube Yeast (21 grams)
- 200 milliliters lukewarm water
- salt
- Pastry flour (for the desktop)
- vegetable oil (for baking sheet)
- 1 egg yolk
- 1 tsp sugar
- 1 tsp olive oil
- 4 garlic cloves
- 1 Tbsp chopped rosemary
Preparation steps
1.
Dissolve the yeast in the lukewarm water and knead with the flour and salt into a smooth dough. Let rise in a warm place for about 1 hour.
2.
Knead the dough on a floured surface. Cut the dough in half, shape into balls and roll into thin round cakes of about 25 cm diameter. Place the dough cakes on a greased baking sheet.
3.
Peel and cube the garlic.
4.
Mix the egg yolk, sugar, olive oil and 1 tablespoon of water. Brush over the dough. Sprinkle with garlic and rosemary. Bake for about 15 minutes at 220°C (approximately 425°F), until lightly browned.
5.
When making a large flatbread instead of two smaller cakes, lower the temperature to 180°C (approximately 350°F) after 10 minutes and bake for 20 minutes longer. Cut into pieces and serve.
