Variation On A Classic Dish

Sourdough Flatbread

5
Average: 5 (3 votes)
(3 votes)
Sourdough Flatbread

Sourdough Flatbread - Crispy pizza variation with protein kick

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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 d 8 h.
Ready in
Calories:
866
calories
Calories

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. 

1 pizza contains
(Percentage of daily recommendation)
Calorie866 cal.(41 %)
Protein40 g(41 %)
Fat34 g(29 %)
Carbohydrates105 g(70 %)
Sugar added0 g(0 %)
Roughage14.5 g(48 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.7 μg(9 %)
Vitamin E9.6 mg(80 %)
Vitamin K15.7 μg(26 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.7 mg(156 %)
Vitamin B₆1 mg(71 %)
Folate155 μg(52 %)
Pantothenic acid2.5 mg(42 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C97 mg(102 %)
Potassium1,024 mg(26 %)
Calcium243 mg(24 %)
Magnesium179 mg(60 %)
Iron9.6 mg(64 %)
Iodine102 μg(51 %)
Zinc5.6 mg(70 %)
Saturated fatty acids12.6 g
Uric acid384 mg
Cholesterol58 mg
Complete sugar11 g

Ingredients

for
4
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
How healthy are the main ingredients?
Sour creamLeekWhole wheat flourGoudaOlivesalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

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.