Flatbread with Tomatoes and Mozzarella
(Percentage of daily recommendation)
|Calorie||524 kcal||(25 %)|
|Protein||16.73 g||(17 %)|
|Fat||20.94 g||(18 %)|
|Carbohydrates||69.58 g||(46 %)|
|Sugar added||0.52 g||(2 %)|
|Roughage||0.68 g||(2 %)|
|Vitamin A||73.62 mg||(9,203 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.25 mg||(2 %)|
|Vitamin B₁||0.33 mg||(33 %)|
|Vitamin B₂||0.23 mg||(21 %)|
|Niacin||2.9 mg||(24 %)|
|Vitamin B₆||0.04 mg||(3 %)|
|Folate||18.52 μg||(6 %)|
|Pantothenic acid||0.11 mg||(2 %)|
|Biotin||1.82 μg||(4 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||6.24 mg||(7 %)|
|Potassium||375.12 mg||(9 %)|
|Calcium||197.42 mg||(20 %)|
|Magnesium||7.45 mg||(2 %)|
|Iron||3.29 mg||(22 %)|
|Zinc||0.12 mg||(2 %)|
|Saturated fatty acids||5.45 g|
Put the flour in a bowl and make a well in the middle.
Dissolve the yeast and sugar in 2-3 tablespoons lukewarm water and pour into the flour. Cover and leave to rest for about 15 minutes.
Add the salt, 1 teaspoon of oregano and 2 tablespoons of oil and up to 150 ml of lukewarm water (approximately 3/4 cup). Bring everything together until a smooth dough is formed. Cover again and leave to rest for about 1 hour.
Rinse the tomatoes and cut into slices. Drain the mozzarella and also cut into slices.
Knead the dough again and roll out on a floured surface into oval patties of about 30 cm length (approximately 12 inches). Place on a baking sheet lined with parchment paper, cover with a cloth and leave to rise for another 15 minutes.
Preheat the oven to 200°C (approximately 400ºF).
Brush the dough with the remaining oil and season with a little salt. Bake on the middle shelf for about 35 minutes until golden brown.
After about 10 minutes of cooking, remove from the oven and place the tomatoes on top. Return to the oven and then 5 minutes before the end, add the mozzarella. Shower with oregano and continue baking until the end.
Serve hot, as a starter, accompanied by a light white wine if desired.