EatSmarter exclusive recipe

Leek and Potato Flatbread

with Pumpkin Seeds
3.88889
Average: 3.9 (9 votes)
(9 votes)
Leek and Potato Flatbread

Leek and Potato Flatbread - Crispy-baked and eye-catching fresh from the oven - full of lush flavors

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h.
Ready in
Calories:
545
calories
Calories

Healthy, because

Even smarter

Nutritional values

Yeast dough is one of the particularly low-fat doughs. The topping with low-fat cream cheese and sour cream is also easy on the calorie count and also provides plenty of calcium and protein. Potatoes and leeks with their fiber ensure that the hearty breads fills you up nicely.

Pumpkin seeds are bursting with vitamins and contain on average up to 30 percent protein and 60 percent of the beneficial polyunsaturated fatty acids.

1 piece contains
(Percentage of daily recommendation)
Calorie545 kcal(26 %)
Protein24 g(24 %)
Fat20 g(17 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.2 μg(6 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.6 mg(43 %)
Folate166 μg(55 %)
Pantothenic acid2.4 mg(40 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C34 mg(36 %)
Potassium810 mg(20 %)
Calcium132 mg(13 %)
Magnesium81 mg(27 %)
Iron3.5 mg(23 %)
Iodine15 μg(8 %)
Zinc3 mg(38 %)
Saturated fatty acids4.6 g
Uric acid168 mg
Cholesterol167 mg
Development of this recipe:

Ingredients

for
6
Ingredients
½ cube
fresh Yeast
12 ounces
6 tablespoons
1 ½ pounds
3 stalks
9 ounces
low-fat Cream cheese
4 ounces
4
3 tablespoons
Preparation

Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot (with lid), 1 Measuring cups, 1 Small bowl, 1 Wooden spoon, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer, 2 large Bowls, 1 Kitchen towel, 1 Non-stick pan, 1 Slotted spatula, 1 Baking sheet, 1 Pastry brush, 1 Large knife, 1 Fork

Preparation steps

1.
Leek and Potato Flatbread preparation step 1

Crumble the yeast in approximately 3/4 cup lukewarm water and dissolve while stirring.

2.
Leek and Potato Flatbread preparation step 2

Combine yeast mixture with flour, 3 tablespoons canola oil and 1 teaspoon salt in a mixing bowl. Knead with the dough hook of a hand mixer until smooth, cover with a clean kitchen towel and let rise until the dough has doubled in size, about 1 hour.

3.
Leek and Potato Flatbread preparation step 3

Meanwhile, peel the potatoes, rinse, dice, place in a pot with enough salted water to cover potatoes and cook for about 20 minutes. After 20 minutes, drain and let cool slightly.

4.
Leek and Potato Flatbread preparation step 4

While the potatoes are cooking, halve leek lengthwise, rinse thoroughly under running water and cut into thin rings.

5.
Leek and Potato Flatbread preparation step 5

Heat 2 tablespoons of oil in a pan and cook the leeks over medium heat until the liquid completely evaporates, 8-10 minutes. Put leeks in a bowl and add the cooled potatoes.

6.
Leek and Potato Flatbread preparation step 6

Thoroughly mix cream cheese, sour cream, and eggs with a hand mixer. Fold mixture into leeks and potatoes in the bowl and season to taste with salt, pepper, and caraway seeds.

7.
Leek and Potato Flatbread preparation step 7

Brush a baking sheet with the remaining oil. Put the dough on sheet and spread with floured hands to the edges of the sheet.

8.
Leek and Potato Flatbread preparation step 8

Distribute leek and potato mixture on top of the dough. Sprinkle with pumpkin seeds and bake in a preheated oven at 350°F on the middle rack for 30-35 minutes. Cut into pieces while still hot or lukewarm and serve.