Spelt Flatbread
The colorful vegetables on this crisp flatbread are packed with vitamin C, while the whole-wheat spelt flour allows the blood sugar levels to rise slowly, making you feel full for longer.
Feel free to substitute the sour cream in this recipe for cream cheese for a more creamy flavor.
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 29 mg |
Ingredients
- Ingredients
- ¼ cube fresh Yeast (about 10 grams)
- 2 ozs Spelt flour (plus more for dusting)
- salt
- 1 small Zucchini
- ½ yellow Bell pepper
- 5 ozs Cherry tomatoes
- 2 ozs Sour cream
- peppers
- 2 sprigs Basil
- 2 ozs chicken (very thinly sliced)
Preparation steps
Crumble the yeast into 3-4 tablespoons of lukewarm water and stir until smooth.
Place the flour in a bowl, add yeast mixture and 1 pinch of salt. Mix with a fork until smooth; if needed add some more water. Cover dough and let rise for about 20 minutes in a warm place.
Meanwhile, rinse, dry, and cut zucchini into1/4-inch slices. Remove seeds and ribs from bell pepper, rinse and dry, then cut pepper into strips. Rinse, drain and halve the cherry tomatoes.
Knead dough on a lightly floured work surface, then roll out to a very thin oval 11 x 13 inches.
Lay flatbread on a baking sheet lined with parchment paper, cover and let rest for 10 minutes. Spread sour cream over dough, leaving a border.
Top dough evenly with zucchini, pepper, and cherry tomatoes and sprinkle with salt and pepper. Bake on the second rack from bottom of preheated oven at 450°F for 25 minutes.
Rinse basil, shake dry and pluck the leaves. Cut chicken into strips.
Cut flatbreads into pieces, scatter chicken and basil on top and serve immediately.