Flatbreads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 253 μg | (84 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 kilogram Pastry flour
- 1 Tbsp salt
- 2 cubes Yeast
- 700 milliliters lukewarm water
- 1 Tbsp black Caraway
- 100 grams Shredded wheat
- Pastry flour (for the work surface)
Preparation steps
Mix flour with salt in a bowl. Crumble yeast in water and stir to dissolve, then pour into the bowl. Sprinkle yeast mixture with flour from the edge of the bowl. Cover and let rise 10 minutes. Knead to a smooth dough, cover, and let rise 40 minutes. Crush the caraway seeds in a food processor, add to the dough and knead on a floured surface for 10 minutes. Cover and let rise another 40 minutes until the dough volume has doubled.
Knead dough again vigorously and divide into 14 portions. Sprinkle each dough piece individually with shredded wheat and roll out on a floured surface to a flat disc of 14 cm (approximately 5 1/2 inches) diameter. Place the discs on a parchment paper-lined baking sheet, cover and let rise 15 minutes. Place a metal bowl with boiling water in the preheated oven (250°C/approximately 475°F). Bake flatbreads for 10-15 minutes.
If desired, serve with chickpea spread.
