Olive and Tomato Flatbreads

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Olive and Tomato Flatbreads
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
467
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie467 kcal(22 %)
Protein17.04 g(17 %)
Fat3.79 g(3 %)
Carbohydrates95.55 g(64 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A15.79 mg(1,974 %)
Vitamin D0 μg(0 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.29 mg(26 %)
Niacin5.55 mg(46 %)
Vitamin B₆0.17 mg(12 %)
Folate30.07 μg(10 %)
Pantothenic acid0.31 mg(5 %)
Biotin2.15 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.83 mg(2 %)
Potassium434.14 mg(11 %)
Calcium83.84 mg(8 %)
Magnesium53.53 mg(18 %)
Iron4.96 mg(33 %)
Zinc1.06 mg(13 %)
Saturated fatty acids0.35 g
Cholesterol0 mg

Ingredients

for
16
Ingredients
½ cube
fresh Yeast (21 grams or .7 ounces)
350 grams
150 grams
1 teaspoon
50 grams
sun-dried Tomatoes (in oil)
Pastry flour (for kneading)
50 grams
black, pitted Olives

Preparation steps

1.

Dissolve yeast in 250 ml (approximately 1 cup) lukewarm water. Combine  both flours and salt in a bowl. Stir in yeast water and 4 tablespoons tomato oil and knead by hand until smooth. Knead on a floured surface for about 10 minutes. Add more flour or water if needed. Put dough back in the bowl and let rest in a warm place for about 1 hour.

2.

Preheat the oven to 220°C (approximately 425°F).

3.

Mince olives and tomatoes and knead into dough.

4.

Divide dough into 16 portions and roll into small patties. Place dough on a baking sheet lined with parchment paper. Drizzle with a little olive oil and bake for 15-20 minutes. Remove, let cool and serve.