Grilled Italian Flatbreads
Grilled Italian flatbreads - These breads have crispy exteriors and are tender and creamy inside.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 136 mg | (3 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the flatbreads
- 7 ozs Pastry flour (and some flour on the work surface)
- 7 Tbsps olive oil
- 6 ozs Goat cheese
- 2 tsps dried thyme
- peppers
- 1 egg
- coarse Sea salt
- For garnish (optional)
- fresh thyme
Preparation steps
For the flatbreads, mix flour with 5 tablespoons of oil and approximately 100 ml (approximately 1/4 cup plus 2 tablespoons) of cold water. Knead into a smooth, elastic dough. Form into a ball and let rest, covered, for 1 hour.
Meanwhile crumble goat cheese, mix with thyme and season with pepper.
Place dough on a lightly floured surface and divide into 8 pieces. Shape into balls and roll out thinly. Spread cheese on 4 dough sheets.
Separate egg (save white for another use). Mix egg yolk with 1 tablespoon water and spread over the edges of the cheese-topped dough sheets and cover with the remaining 4 dough sheets. Press edges with a fork. Brush with 1 tablespoon oil and place oiled-side down on a preheated grill. After 2-3 minutes, brush with oil, turn and finish grilling for another 2-3 minutes.
Sprinkle with sea salt and garnish with thyme, if desired.
