Turkish Flatbreads with Sesame Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,335 cal. | (64 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 200 g | (133 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 908 μg | (303 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 56.3 μg | (125 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 cube Yeast 42 grams (approximately 1.5 ounces)
- 250 milliliters lukewarm water
- salt
- Pastry flour (for rolling out)
- vegetable oil (for greasing the pan)
- 1 egg yolk
- 1 tsp sugar
- 1 tsp olive oil
- 2 Tbsps white Sesame seeds
- 1 Tbsp black Sesame seeds
Preparation steps
Dissolve the yeast in the lukewarm water and combine with the flour and salt in a large bowl. Knead to form a smooth dough. Cover and let rise for about 1 hour.
Transfer the dough to a floured surface and knead a few times. Divide the dough into two pieces and shape each into a circle about 25 cm (approximately 10 inches) in diameter.
Place the dough circles onto a greased baking sheet and press lightly with fingertips.
Whisk the egg yolk, sugar and olive oil together and brush onto the dough circles. Sprinkle with the sesame seeds and let rise for 15 minutes. Preheat the oven to 220°C (approximately 425°F) and place a small, ovenproof dish of water on the bottom rack.
Bake the flatbreads for 10-15 minutes, until golden brown. Remove from the oven and serve warm or at room temperature.
