Olive & Ricotta Flat Breads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 210 mg | (5 %) | ||
| Calcium | 300 mg | (30 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the flat bread
- 200 grams Pastry flour
- 1 tsp Sea salt
- 1 Tbsp olive oil
- Pastry flour (for work surface)
Preparation steps
Combine the flour and salt in a mound on the worksurface, and form a well in the middle. Pour 300 ml (approximately 1 cup) of warm water into the well and knead from the middle, forming a smooth dough. Knead in the oil, then cover and allow to rest in a warm place about 40 minutes. Divide the dough into 8-10 equal balls then roll them out on floured surface to 10-10 cm (approximately 4 x 4 inch) large discs. Cook each disc in a large, dry skillet for 1-2 minutes on each side (alternatively, cook on a hot pizza stone).
Rinse the thyme, pat dry and remove stems. Drain the olives well and cut into quarters. Mix the ricotta with the parmesan cheese and season with salt, pepper and nutmeg. Add 2/3 of the thyme leaves to the cheese. Spread the mixture over the flat breads and top with a few olives and remaining thyme leaves. Serve immediately.
