4 Serves
72 Mins
In a large mixing bowl, combine flour, water, and a pinch of salt to form a smooth dough, then let it rest for 30 minutes.
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Vitamin K
47 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
87 µg / 400 µgCalcium
76 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
84 mg / 1,250 mgPotassium
575 mg / 4,700 mgSodium
651 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
22 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Finely chop the leeks and potatoes, then season with salt and pepper to create the filling.
Roll out the dough into thin circles using a rolling pin, place a portion of the filling in the center, and fold over to seal the edges.
Heat vegetable oil in a frying pan over medium heat and cook each stuffed flatbread until golden brown and crispy on both sides.
15
g33
g12
g
30
g33
g6
g