Thin Flatbread
(0 votes)
(0 votes)
Health Score:
39 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
204
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 120 mg | (3 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 15 grams fresh Yeast
- 200 grams Pastry flour
- 1 pinch sugar
- salt
- 50 grams Semolina
- Pastry flour (for dusting)
- olive oil (for the baking sheet)
Preparation steps
1.
Dissolve the yeast in 200 ml (approximately 3/4 cup) lukewarm water. Mix in the flour, sugar, 1 teaspoon salt and semolina and knead until smooth. Cover and let rise in a warm place for about 2 hours.
2.
Knead the dough on a floured work surface, adding more flour if needed. Divide into 6-8 portions.
3.
Roll out into thin discs (20 cm diameter) (approximately 8 inches).
4.
Preheat the oven to 240°C convection (approximately with 475°F) with an oiled baking sheet inside. Bake each flatbread for 2-3 minutes, until beginning to bubble.
5.
Remove from the oven and let cool. Before serving, brush with oil and return to the oven for another 2-3 minutes, until crispy.
6.
This too thin pancakes (20 cm diameter) roll.
7.
Step 5 and 6
8.
Preheat the oven with oiled baking sheet at 240 ° C convection. The pancake place and bake for 2-3 minutes in the oven until the cakes begin to bubble, but not browned portions on the hot plate (multiple metal sheets).
9.
Step 7
10.
Remove from the tin and leave to cool superimposed. Shortly before serving, brush with oil and bake in the oven for 2-3 minutes back crisp finish.
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