Flatbread Filled with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,571 cal. | (122 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 131 g | (113 %) | ||
| Carbohydrates | 288 g | (192 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 24.5 g | (82 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 22.1 mg | (184 %) | ||
| Vitamin K | 100.3 μg | (167 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 1,384 μg | (461 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 101 μg | (224 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 2,995 mg | (75 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 203 mg | (68 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 596 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the flatbread
- 350 grams Pastry flour
- 1 pinch salt
- 1 pinch sugar
- 1 pkg Dry yeast
- 6 Tbsps olive oil
- 1 egg
- ⅛ l lukewarm water
- For cooking
- Parchment paper
- Baking sheet
- olive oil
- For the filling
- 6 fleshy Tomatoes
- 1 onion
- 2 Tbsps herbes de Provence (chopped)
- 2 garlic cloves
- 2 Anchovy fillet (In oil)
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
Preparation steps
For the filling, blanch tomatoes for a few seconds, peel, quarter, core and cut into cubes. Peel garlic and onion and dice finely. Finely chop anchovies. Heat olive oil in a saucepan, sauté onion and garlic, add tomatoes and herbs and simmer for about 5 minutes. Add anchovies and tomato paste to the saucepan, mix, stir in herbs and season with salt and pepper.
For the flatbread, mix flour, sugar, salt and dried yeast in a bowl. Add olive oil and egg to the bowl and stir. Slowly add water to the mixture while kneading. The dough should be easily removed from the edge of the bowl and not too moist.
Sprinkle the bottom of the bowl with flour and shape flatbread dough into a ball. Cover bowl and let rise for 30-45 minutes. Briefly knead dough on a floured surface and let rest for another 5 minutes. Roll out dough into a large rectangle with a rolling pin on a floured work surface and cut dough in half crosswise. Spread the filling on one-half of dough leaving a 1 cm (approximately 1/2 inch) border at the edge. Cut second half of dough with a knife to create crevices and pull the cuts slightly apart with fingers so that they stay apart during baking. Lower second half of dough over the filling and gently squeeze the edges with fingers. Place stuffed flatbread gently on a baking sheet lined with parchment paper and coat with olive oil. Bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes until golden brown.
Serve lukewarm or cold.
