Ground Beef Flatbread with Cucumber Raita
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,243 cal. | (59 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 137 g | (91 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 32.9 mg | (274 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 515 μg | (172 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 41.2 μg | (92 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 2,230 mg | (56 %) | ||
| Calcium | 494 mg | (49 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the ground beef flatbread
- 300 grams Pastry flour
- salt
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 1 bunch scallions
- 2 garlic cloves
- 2 Tbsps parsley (finely chopped)
- ½ tsp Cumin (ground)
- 1 pinch Chili powder
- 3 Tbsps Yogurt (0.1% fat)
- 1 Tbsp Tomato paste
- 400 grams Ground beef
- For the cucumber raita
- ½ Cucumber
- salt
- 2 garlic cloves
- ½ bunch Dill
- 400 grams Yogurt (0.1% fat)
- 1 tsp lemon juice
- 1 Tbsp olive oil
Preparation steps
For the dough: Combine the flour with 1 teaspoon salt, crumble in the yeast, stir in 125 ml (approximately 1/2 cup) lukewarm water until dissolved then knead until smooth, cover and let rise in a warm place (40°C) (approximately 105°F) for 45 minutes.
For the raita: Peel the cucumber, cut in half lengthwise, remove the seeds and grate coarsely. Toss with 1/2 teaspoon salt, set aside for 15 minutes then drain. Mince the garlic. Rinse the dill, shake dry and cut the tips. Mix together the cucumber, garlic, dill, yogurt, lemon juice and olive oil. Season with pepper and salt and chill until ready to use.
For the ground beef mixture: Rinse the scallions, trim and cut into rings. Peel the garlic and chop finely. Mix together the parsley, scallion, garlic, spices, yogurt, tomato paste and ground meat. Season with salt.
Knead the dough again, cut into 2 portions, roll out each portion on a floured work surface into thin discs and arrange on oiled baking sheets. Spread the ground beef mixture over the flatbread and bake in a preheated oven (220°C) (approximately 425°F) for about 12-15 minutes. Serve with the cucumber raita.
