Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
6
Thin Flatbread
35 min., ready in 12 h. 35 min.
Time:
204
calories
Calories:
Health Score:
39 / 100
Ingredientsfor
Preparation
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.
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 %) |