Flatbread Filled with Tomatoes

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Flatbread Filled with Tomatoes
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Health Score:
77 / 100
35 min.
ready in 1 hr 50 min.
Ready in

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie2,571 cal.(122 %)
Protein60 g(61 %)
Fat131 g(113 %)
Carbohydrates288 g(192 %)
Sugar added3 g(12 %)
Roughage24.5 g(82 %)
Vitamin A0.9 mg(113 %)
Vitamin D2.8 μg(14 %)
Vitamin E22.1 mg(184 %)
Vitamin K100.3 μg(167 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂1.8 mg(164 %)
Niacin28.4 mg(237 %)
Vitamin B₆1.4 mg(100 %)
Folate1,384 μg(461 %)
Pantothenic acid6.7 mg(112 %)
Biotin101 μg(224 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C102 mg(107 %)
Potassium2,995 mg(75 %)
Calcium190 mg(19 %)
Magnesium203 mg(68 %)
Iron12.6 mg(84 %)
Iodine42 μg(21 %)
Zinc5.9 mg(74 %)
Saturated fatty acids19.7 g
Uric acid596 mg
Cholesterol220 mg
Complete sugar26 g


For the flatbread
350 grams Pastry flour
1 pinch salt
1 pinch sugar
1 pkg Dry yeast
6 Tbsps olive oil
1 egg
l lukewarm water
For cooking
Parchment paper
Baking sheet
olive oil
For the filling
6 fleshy Tomatoes
1 onion
2 Tbsps herbes de Provence (chopped)
2 garlic cloves
2 Anchovy fillet (In oil)
3 Tbsps olive oil
2 Tbsps Tomato paste
freshly ground peppers
How healthy are the main ingredients?
olive oilTomato pasteolive oilsugarsaltegg

Preparation steps


For the filling, blanch tomatoes for a few seconds, peel, quarter, core and cut into cubes. Peel garlic and onion and dice finely. Finely chop anchovies. Heat olive oil in a saucepan, sauté onion and garlic, add tomatoes and herbs and simmer for about 5 minutes. Add anchovies and tomato paste to the saucepan, mix, stir in herbs and season with salt and pepper.


For the flatbread, mix flour, sugar, salt and dried yeast in a bowl. Add olive oil and egg to the bowl and stir. Slowly add water to the mixture while kneading. The dough should be easily removed from the edge of the bowl and not too moist.


Sprinkle the bottom of the bowl with flour and shape flatbread dough into a ball. Cover bowl and let rise for 30-45 minutes. Briefly knead dough on a floured surface and let rest for another 5 minutes. Roll out dough into a large rectangle with a rolling pin on a floured work surface and cut dough in half crosswise. Spread the filling on one-half of dough leaving a 1 cm (approximately 1/2 inch) border at the edge. Cut second half of dough with a knife to create crevices and pull the cuts slightly apart with fingers so that they stay apart during baking. Lower second half of dough over the filling and gently squeeze the edges with fingers. Place stuffed flatbread gently on a baking sheet lined with parchment paper and coat with olive oil. Bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes until golden brown.


Serve lukewarm or cold.