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Ingredients
Potato and Rosemary Flatbread
- For the dough
- 500 grams Pastry flour
- 1 pinch freshly grated Nutmeg
- 1 tsp salt
- ½ cube fresh Yeast (about 21 grams)
- 3 Tbsps vegetable oil
- 4 boiled, grated potatoes (approximately 300 grams)
Mix the flour, nutmeg and salt in a bowl. Make a well in the dough. Mix the yeast in 50 ml (approximately 1/5 cup) of lukewarm water. Pour the yeast into the flour bowl and mix loosely. Cover and leave for 15 minutes. Knead the dough with 200 ml (approximately 4/5 cup) of lukewarm water and the oil to form a firm dough. Vigorously knead until the dough is smooth and elastic. Cover the dough and allow to sit in a warm place for 45 minutes. Knead again lightly, mixing in the grated potatoes.
Preheat the oven to 220°C (approximately 425°F).
Divide the dough into 4 portions and roll out into flat cakes.
Peel and press the garlic cloves. Mix with the olive oil. Spread half over the dough and sprinkle with salt and pepper. Rinse the potatoes, peel and cut into thin slices. Mix the potatoes with the remaining oil mixture, add salt, season with pepper. Spread on the dough. Sprinkle the rosemary and parmesan cheese and bake in preheated oven for 20 minutes and serve.
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 128 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |