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Olive and Tomato Flatbreads
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 50 mins
Calories:
467
calories
Calories
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1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 17.04 g | (17 %) | ||
| Fat | 3.79 g | (3 %) | ||
| Carbohydrates | 95.55 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 15.79 mg | (1,974 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.54 mg | (5 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 5.55 mg | (46 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 30.07 μg | (10 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 2.15 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1.83 mg | (2 %) | ||
| Potassium | 434.14 mg | (11 %) | ||
| Calcium | 83.84 mg | (8 %) | ||
| Magnesium | 53.53 mg | (18 %) | ||
| Iron | 4.96 mg | (33 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.06 mg | (13 %) | ||
| Saturated fatty acids | 0.35 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
16
- Ingredients
- ½ cube fresh Yeast (21 grams or .7 ounces)
- 350 grams Pastry flour
- 150 grams Whole wheat flour
- 1 tsp salt
- 50 grams sun-dried Tomatoes (in oil)
- Pastry flour (for kneading)
- 50 grams black, pitted Olives
- olive 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.
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