Flatbreads: 2 Ways
Nutritional values
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 5.94 g | (6 %) | ||
| Fat | 11.5 g | (10 %) | ||
| Carbohydrates | 14.96 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.73 g | (2 %) |
| Vitamin A | 23.66 mg | (2,958 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.27 mg | (2 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.92 mg | (16 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 15.32 μg | (5 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 1.03 μg | (2 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 2.7 mg | (3 %) | ||
| Potassium | 126.44 mg | (3 %) | ||
| Calcium | 51.08 mg | (5 %) | ||
| Magnesium | 5.44 mg | (2 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 0.46 μg | (0 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4.19 g | |||
| Cholesterol | 21.33 mg |
Ingredients
- For the dough
- 10 grams fresh Yeast
- 350 grams Pastry flour
- salt
- Pastry flour (for kneading)
- For the cheese flatbread
- 2 onions
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 200 grams Bacon (sliced)
- 100 grams Wine cheese
- 100 grams Sour cream
- For the sauerkraut flatbread
- 200 grams Sauerkraut (canned)
- 1 onion
- 1 Tbsp vegetable oil
- 50 milliliters Vegetable broth
- 250 grams Bacon (sliced)
- 150 grams button Mushroom
- 1 tsp butter
- salt
- freshly ground peppers
- Red pepper flakes
- 100 grams Sour cream
Preparation steps
For the dough: Dissolve yeast in 175 ml (approximately 0.5 cup) of lukewarm water Add flour and 1 teaspoon salt and knead into a dough. Cover and let rest in a warm place for about 30 minutes.
Preheat the oven to 220°C (approximately 425°F). Line 2 baking sheets with parchment paper.
Knead dough on a floured surface, divide into 4 pieces and roll each into a large pancake. Place 2 pieces of dough onto each baking sheet.
For the cheese flatbread: Peel onions and cut into rings. Heat oil in a pan and cook onions for about 5 minutes. Season with a little salt and pepper. Dice bacon and slice cheese. spread sour cream onto both pieces of dough and top with cheese. Sprinkle onions and bacon onto cheese.
For the sauerkraut flatbread: Drain sauerkraut. Peel onion, cut in half and slice. Heat oil in a pan and sauté onion. Add sauerkraut and broth and simmer for about 10 minutes. Cut bacon into large pieces. Rinse and slice mushrooms. Heat butter in a pan and cook mushrooms. Remove from heat, stir in bacon and season lightly with salt and pepper. Season sauerkraut with salt and pepper flakes, to taste. Spread sour cream onto 2 remaining pieces of dough. Top with sauerkraut and mushroom-bacon mixtures.
Bake flatbreads in the oven until golden brown, about 10-15 minutes. Remove top with sliced scallions, as desired. Serve warm.
