Rosemary Flatbread
Healthy, because
Even smarter
Nutritional values
Rosemary adds tons of flavor to these flatbreads as well as antioxidants and anti-inflammatory compounds.
Serve this flatbread with some good-quality olive oil and balsamic vinegar for a perfect appetizer.
(Percentage of daily recommendation)
| Calorie | 793 cal. | (38 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 129 g | (86 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 591 μg | (197 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 35.9 μg | (80 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 cube Yeast
- 250 milliliters lukewarm water
- salt
- 2 tsps dried, finely chopped rosemary
- 1 tsp coarse Sea salt
- Pastry flour (for work surface)
- vegetable oil (for baking sheet)
- 1 egg yolk
- 1 tsp olive oil
- rosemary
Preparation steps
Dissolve yeast in the water and knead with flour, salt and rosemary to form a dough. Thoroughly mix and leave to rest in a warm place for about 1 hour.
Knead dough on a floured surface again, divided into 3 equal pieces, shape into balls and roll into sheets measuring about 18-20 cm (approximately 7 inches) long.
Place dough sheets on a greased baking sheet.
Mix egg yolks, olive oil and 1 tablespoon of water and brush onto dough sheets. Sprinkle with sea salt. Let rest for 15 minutes and then bake in a preheated oven at 220°C (approximately 425°F) for 5 minutes. Fill a cup with water, open oven door and pour into an oven safe dish on bottom of oven and immediately close door.
Cook flatbread for about 10 more minutes until golden brown. Remove and cool. Garnish with rosemary.
