Ingredients
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For the dough
For the topping
To serve
Method
-
Prove the dough
Dissolve the yeast and sugar in lukewarm water, then add the flour, salt and oil and knead into a supple dough. Leave to rise.
60 min -
Prepare the topping
Blitz the onion, pepper, parsley and garlic to a paste, then mix with the minced meat, tomato purée, tinned tomatoes and spices.
15 min -
Roll out the dough
Divide the risen dough into twelve pieces, roll each out thinly, and spread the topping evenly over them, leaving the edges free.
20 min -
Bake
Place the flatbreads on a baking tray or stone and bake in an oven at around 200°C until the bases are golden, about 10 minutes per batch.
30 min -
Serve
Drizzle with lemon juice, sprinkle with parsley and thinly sliced onion, then quarter and serve by hand.
5 min
| Nutrient | Total (12 pieces) | 1 pieces |
|---|---|---|
| Energy | 3 005 kcal | 250 kcal |
| Fat | 95 g | 7,9 g |
| of which saturates | 30 g | 2,5 g |
| Carbohydrates | 390 g | 32 g |
| Protein | 139 g | 12 g |
| Fibre | 24 g | 2,0 g |
An estimate calculated from the raw weight of the ingredients. Not included: lemon. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten
For sensitive digestion: flour, onion, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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