Artichoke flatbread

Artichoke flatbread
Quantity Ingredient
150 g Wheat Flour Type 405
0,25 tsp Salt
20 g Fresh yeast
0,1 l Water
1 tbsp Olive Oil
200 g Artichoke Hearts
80 g Ricotta Fresh cheese
1 tbsp Parsley

Artichoke flatbread tastes best fresh from the oven. For artichoke flatbread first mix wheat flour type 405 with salt. Make a well in the middle. Dissolve fresh yeast in lukewarm water. Pour the yeast into the well. Stir with a little flour from the edge to form a pre-dough. Cover and let rise for 5 minutes. Knead in olive oil. Sprinkle work surface with a little flour. Knead the dough by hand. Divide and form two flat breads. Drain the artichoke hearts well. Cut garlic into thin slices. Line baking tray with baking paper. Place pita bread on it. Cover with a cloth. Let rise for 30 minutes. Preheat the oven to 220° C. Prick pita bread several times with a fork. Sprinkle with artichoke hearts and garlic. Spread ricotta cheese on top. Bake the artichoke flatbread on the middle shelf for 25 minutes. Finely chop parsley and sprinkle on top.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
442 kcal
68 g
14 g
12 g

(C)opyright by Marions Kochbuch