Flatbreads: 2 Ways

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Flatbreads: 2 Ways
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
185
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie185 cal.(9 %)
Protein5.94 g(6 %)
Fat11.5 g(10 %)
Carbohydrates14.96 g(10 %)
Sugar added0 g(0 %)
Roughage0.73 g(2 %)
Vitamin A23.66 mg(2,958 %)
Vitamin D0.07 μg(0 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.92 mg(16 %)
Vitamin B₆0.09 mg(6 %)
Folate15.32 μg(5 %)
Pantothenic acid0.19 mg(3 %)
Biotin1.03 μg(2 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C2.7 mg(3 %)
Potassium126.44 mg(3 %)
Calcium51.08 mg(5 %)
Magnesium5.44 mg(2 %)
Iron0.8 mg(5 %)
Iodine0.46 μg(0 %)
Zinc0.3 mg(4 %)
Saturated fatty acids4.19 g
Cholesterol21.33 mg

Ingredients

for
4
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
How healthy are the main ingredients?
SauerkrautSour creamsaltoniononion

Preparation steps

1.

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.

2.

Preheat the oven to 220°C (approximately 425°F). Line 2 baking sheets with parchment paper.

3.

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.

4.

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. 

5.

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. 

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