Oriental Flatbreads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 155 mg | (4 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 tsp Dry yeast
- 200 grams Whole wheat flour
- 250 grams Pastry flour (type 550)
- 10 grams salt
- ½ Tbsp olive oil
- Pastry flour (for working)
- olive oil (for greasing)
- coarse Sea salt
- 1 Tbsp dried oregano
Preparation steps
Pour 300 ml of lukewarm water into a large bowl (approximately 1 1/4 cups) and stir in the yeast. Mix the two flours together and add half to the yeast water. Mix well and leave to stand for about 2 hours, covered.
Add the salt and the olive oil to the dough and mix well, followed by the remaining flour. Transfer to a lightly floured work surface and knead for 8-10 minutes, until it is soft and elastic.
Place the dough in an oiled bowl, cover with plastic wrap and leave to rise for about 1 1/2 hours, until the volume has at least doubled.
Preheat the oven with a baking stone on the middle rack to 230°C (approximately 450ºF).
Divide the dough into 8 pieces. Flatten slightly with floured hands and roll out into round patties about 1/2 cm thick (approximately 1/4 inch). Brush with a little water and shower with sea salt and oregano. Cover with a cloth.
Bake 2-4 loaves at a time for 5-10 minutes until they puff up.
Serve warm or cooled.
