Italian Flatbread

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Italian Flatbread
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
143
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie143 kcal(7 %)
Protein5.28 g(5 %)
Fat1.1 g(1 %)
Carbohydrates28.38 g(19 %)
Sugar added0.48 g(2 %)
Roughage3.08 g(10 %)
Vitamin A0.33 mg(41 %)
Vitamin D0 μg(0 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.64 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate0.2 μg(0 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.05 mg(0 %)
Potassium60.44 mg(2 %)
Calcium30.65 mg(3 %)
Magnesium1.25 mg(0 %)
Iron2.15 mg(14 %)
Zinc0.02 mg(0 %)
Saturated fatty acids0.01 g
Cholesterol0 mg

Ingredients

for
12
For the dough:
250 grams Rye flour (Type 997)
200 grams Pastry flour
2 ½ teaspoons salt
1 teaspoon honey
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Fennel powder
1 teaspoon Blue fenugreek (Powder)
1 teaspoon Dry yeast
Pastry flour (for the work surface)
How healthy are the main ingredients?
honeysalt

Preparation steps

1.

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.

2.

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).

3.

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.

4.

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.

5.

Preheat the oven to 250°C (approximately 475°F). Bake about 25 to 30 minutes.