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 Pastry flour
150 grams Whole wheat flour
1 teaspoon salt
50 grams sun-dried tomatoes (in oil)
Pastry flour (for kneading)
50 grams black, pitted Olives
olive oil
How healthy are the main ingredients?
Whole wheat flourtomatoOlivesaltolive oil

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.