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EatSmarter exclusive recipe

Leek and Potato Flatbread

with Pumpkin Seeds
5
Average: 5 (1 vote)
(1 vote)
Leek and Potato Flatbread

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

Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h.
Ready in
Calories:
545
calories
Calories
0
Print

Nutritional values

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
Spelt flour (type 630)
6 tablespoons
1 ½ pounds
3 stalks
Leek (700 grams)
9 ounces
4 ounces
4
3 tablespoons
Pumpkin seeds (40 grams)
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 yeast in 200 ml (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 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.
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 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.