EatSmarter exclusive recipe

Leek and Potato Flatbreadwith Pumpkin Seeds

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

(1)

Calories:545 kcal
Difficulty:easy
Preparation:75 min
Ready in:120 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories545 kcal(27%)
Protein24 g(48%)
Fat20 g(25%)
Carbohydrates62 g(24%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For pieces

½ cubesfresh Yeast
12 ouncesSpelt flour (type 630)
6 tablespoonsCanola oil
Salt
1 ½ poundsPotatoes
3 stalksLeek (700 grams)
9 ouncesQuark
4 ouncesSour cream
4Egg
Pepper
Caraway
3 tablespoonsPumpkin seeds (40 grams)
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Kitchen Utensils

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

Directions

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1 Crumble yeast in 200 ml (approximately 3/4 cup) lukewarm water and dissolve while stirring.
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 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 While the potatoes are cooking, halve leek lengthwise, rinse thoroughly under running water and cut into thin rings.
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 Thoroughly mix quark, 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 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 Distribute leek and potato mixture on top of dough. Sprinkle with pumpkin seeds and bake in a preheated oven at 175°C (fan 150°C, gas mark 2) (approximately 350°F/convection 300°F) on the middle rack for 30-35 minutes. Cut into pieces while still hot or lukewarm and serve.
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