(Percentage of daily recommendation)
|Calorie||662 kcal||(32 %)|
|Protein||19.4 g||(20 %)|
|Fat||20.18 g||(17 %)|
|Carbohydrates||107.38 g||(72 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.49 g||(12 %)|
|Vitamin A||231.38 mg||(28,923 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.5 mg||(13 %)|
|Vitamin B₁||0.54 mg||(54 %)|
|Vitamin B₂||0.37 mg||(34 %)|
|Niacin||5.53 mg||(46 %)|
|Vitamin B₆||0.25 mg||(18 %)|
|Folate||53.26 μg||(18 %)|
|Pantothenic acid||0.32 mg||(5 %)|
|Biotin||11.07 μg||(25 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||38.58 mg||(41 %)|
|Potassium||1,043.47 mg||(26 %)|
|Calcium||115.9 mg||(12 %)|
|Magnesium||31.1 mg||(10 %)|
|Iron||5.29 mg||(35 %)|
|Zinc||0.53 mg||(7 %)|
|Saturated fatty acids||2.41 g|
For the dough: Dissolve yeast in 250 ml (approximately 1 cup) lukewarm water. Combine flour and salt mix in a bowl, create a well in the middle, pour in yeast water and oil and knead until smooth. Add more water or flour as needed. Cover dough and let rest in a warm place for 1 hour.
For the filling: Blanch tomatoes, shock in ice water, peel, quarter, core and dice. Drain and mince sun-dried tomatoes. Peel and mince garlic. Heat 1 tablespoon tomato oil in a pan and cook garlic. Add both types of tomatoes and season with salt, pepper and oregano. Simmer for 1 minute, remove from heat and let cool.
Divide dough into 2 portions and roll out each portion on a floured surface to about 12 cm (approximately 5 inches) wide and 0.5 cm (approximately 1/6) thin. Top each with filling, leaving a narrow margin free Roll up from the long side and cut into 4 cm (approximately 1 1/2 inch) wide pieces. Place, cut-side up on a baking sheet lined with parchment paper. Let rest for 15 minutes more.
Preheat the oven to 200°C (approximately 400°F). Bake dough until golden brown, about 20-25 minutes.
Remove, let cool and serve.