Italian Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 5.28 g | (5 %) | ||
| Fat | 1.1 g | (1 %) | ||
| Carbohydrates | 28.38 g | (19 %) | ||
| Sugar added | 0.48 g | (2 %) | ||
| Roughage | 3.08 g | (10 %) |
| Vitamin A | 0.33 mg | (41 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.01 mg | (0 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 0.64 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0.2 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.05 mg | (0 %) | ||
| Potassium | 60.44 mg | (2 %) | ||
| Calcium | 30.65 mg | (3 %) | ||
| Magnesium | 1.25 mg | (0 %) | ||
| Iron | 2.15 mg | (14 %) | ||
| Zinc | 0.02 mg | (0 %) | ||
| Saturated fatty acids | 0.01 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the dough:
- 250 grams Rye flour (Type 997)
- 200 grams Pastry flour
- 2 ½ tsps salt
- 1 tsp honey
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Fennel powder
- 1 tsp Blue fenugreek (Powder)
- 1 tsp Dry yeast
- Pastry flour (for the work surface)
Preparation steps
For the dough: Mix the rye flour and sourdough starter with 250 ml (approximately 1 cup) of lukewarm water. Leave to ferment for 15-20 hours.
Mix both flours, the salt, spices and yeast. Add to the dough and knead with the kneading hook of a mixers to form a soft dough. If necessary, add 100-130 ml (approximately 1/3 to 1/2 cup) of water. Cover with a damp kitchen towle and let rise in a warm place until the dough has approximately doubled in size (about 1 hour).
On a floured surface, press the air from the dough by stretching and folding (like a letter) twice within 10 minutes, dampening the dough in between.
Divide the dough in portions of about 100 g (approximately 3 1/2 ounces), shape into balls and press flat. Roll in flour and place on a baking sheet. Cover with a cloth and let rise again for about 30 minutes.
Preheat the oven to 250°C (approximately 475°F). Bake about 25 to 30 minutes.
