Sourdough Flatbread
Sourdough Flatbread - Crispy pizza variation with protein kick
Healthy, because
Even smarter
Nutritional values
Bell peppers contain plenty of beta-carotene, which our body converts into vitamin A when needed. The fruit vegetable thus makes an important contribution to the visual process.
If you don't have any starter material for sourdough, you can alternatively prepare the sourdough pancake with yeast dough.
(Percentage of daily recommendation)
| Calorie | 866 cal. | (41 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 105 g | (70 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,024 mg | (26 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 ½ ozs Setting material for Sourdough
- 7 ozs Whole wheat flour
- 16 ozs whole spelt flour (+ 1 tablespoon to work)
- salt
- 1 red Bell pepper
- 1 oz green Olives (without stone)
- 9 ozs Sour cream
- peppers
- 9 ozs Tuna in oil (can)
- 9 ozs strained tomato (glass)
- Chili powder
- 1 stalk Leeks (small)
- 2 Tbsps caperberry
- 1 ¾ ozs Gouda
Preparation steps
Mix the starter with 5 Tbsp lukewarm water, add 3 oz whole wheat flour, and mix well. Cover and leave to ripen in a warm place for 3-4 hours.
Then add 10 ounces lukewarm water, remaining flour, and 2 tsp salt. Knead dough well for 10 minutes, adding another 2-3 tbsp water if necessary. Cover and let rest in a bowl in a warm place for another 3 hours, stretching and folding every 30 minutes for the first 2 hours. Cover and place in refrigerator to ripen for 24 hours.
Take out dough and let it come to room temperature in 2 hours. Then transfer dough to a work surface, divide into 4 pieces, lightly flour and let rest for 30 minutes covered with a clean tea towel.
Meanwhile, for the topping, clean, wash and cut bell bell pepper into strips. Drain olives and cut into thin slices. Line 2 baking sheets with parchment paper, roll out dough balls into flat patties, place on baking sheets and brush with sour cream, leaving a 2 cm border all around. Season with salt and pepper.
Drain tuna, chop, mix with strained tomatoes, and season with salt, pepper, and 1 pinch of chili powder. Spread the mixture on the patties and top with bell pepper strips and olives. Bake in a preheated oven at 180°C / 350 ˚F convection for 10-15 minutes.
In the meantime, clean and wash the leeks and cut the greens crosswise into 1/6-inch wide strips; use the rest for other purposes. Take out sourdough pancake, cover with leek and caper apples, and grate Gouda on top.
