Leek and Potato Flatbread
Leek and Potato Flatbread - Crispy-baked and eye-catching fresh from the oven - full of lush flavors
Healthy, because
Even smarter
Nutritional values
The low-fat cream cheese and sour cream topping on this delicious flatbread contain tons of calcium and protein but are relatively low in calories and fats.
Pumpkin seeds are bursting with vitamins and contain on average up to 30 percent protein and 60 percent of the beneficial polyunsaturated fatty acids.
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 167 mg |
Ingredients
- Ingredients
- ½ cube fresh Yeast
- 12 ozs Spelt flour
- 6 Tbsps Canola oil
- salt
- 1 ½ lbs potatoes
- 3 stalks Leeks
- 9 ozs low-fat cream cheese
- 4 ozs Sour cream
- 4 eggs
- peppers
- Caraway
- 3 Tbsps Pumpkin seed
Kitchen utensils
Preparation steps
Crumble the yeast in approximately 3/4 cup lukewarm water and dissolve while stirring.
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.
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.
While the potatoes are cooking, halve leek lengthwise, rinse thoroughly under running water and cut into thin rings.
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.
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.
Brush a baking sheet with the remaining oil. Put the dough on sheet and spread with floured hands to the edges of the sheet.
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.
