Choose section to search
Type to search
Recipe Book
Recipe Category / Savory pies and Tarts

Roasted artichoke flatbreads

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

Roasted artichoke flatbreads

Method

For the flatbreads

  • In a bowl add the milk, the water, the sugar, the yeast, and mix until they are well combined. 
  • Then, add the flour, the fleur de sel, the thyme, and knead until the dough does not stick to your hands (you may need to flour your hands a little).
  • Grease a bowl, put the dough in, and cover it with plastic wrap.
  • Let it rise until it doubles in size. This can take from 30 minutes to 1 ½ hours, depending on the room temperature. 
  • As soon as the dough doubles in size, cut it into 6 even pieces. 
  • Dust your working surface with flour, with a rolling pin roll out each dough piece into 20 cm circles, and set them aside -covered with a tea towel- to rise for 20 minutes.
  • While the dough is rising, prepare the topping.

For the topping

  • Preheat the oven to 180°C (350° F) set to fan. 
  • Clean the artichokes, cut them in half, season with salt and pepper, drizzle them with 1 tablespoon olive oil, and roast them in the oven for 15-20 minutes. 
  • Cut the leeks into 0,5 cm thick rounds.
  • In a frying pan add 1 tablespoon olive oil and sauté the leeks until they lightly caramelize, for 10 minutes. 
  • Divide the artichokes, the leeks, the xynomizithra cheese, and the walnuts among the dough pieces. 
  • Increase the oven’s temperature to 220°C (430° F) and bake the flatbreads for 12 minutes or until nicely golden, depending on their size and thickness. 
  • Serve right away. 
Rate this recipe You need to login
Rating
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(0)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(0)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(0)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(0)

Nutritional
Chart

Nutrition information per portion

531
Calories (kcal)
27 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

28.0
Total Fat (g)
40 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

9.3
Saturated Fat (g)
47 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

48.0
Total Carbs (g)
18 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

4.9
Sugars (g)
5 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

20.0
Protein (g)
40 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

4.3
Fibre (g)
17 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.8
Sodium (g)
30 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

comments powered by Disqus