Pistachio and Parmesan Flatbreads
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,594 kcal | (76 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 34.5 g | (30 %) | ||
| Carbohydrates | 272 g | (181 %) |
Preparation steps
Place the wheat flour in a large bowl and make a well in the center. Crumble the yeast into the well and mix with a pinch of sugar and 4 tablespoons of lukewarm water. Cover and let stand for 10 minutes.
Add the salt and 300 ml of lukewarm water and knead with the dough hook attachment of an electric mixer for about 10 minutes, until smooth and elastic. Knead half of the pistachios into the dough.
Divide the dough into two portions and roll each into a circular shape. Place each dough round onto a baking sheet lined with parchment paper, cover and let rise for about 1 hour.
Prick the dough rounds several times with a fork, brush with olive oil and sprinkle with the Parmesan cheese and remaining chopped pistachios. Bake in an oven preheated to 200°C/180°C convection/gas mark 3 (approximately 400°F/350°F convection) for 15-20 minutes, until golden brown.
