4 Serves
118 Mins
In a large mixing bowl, combine the all-purpose flour, warm water, salt, and active dry yeast. Mix until a shaggy dough forms.
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MexicanVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
222 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
1144 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
27 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60 minutes.
Shape the dough into flat rounds on a baking sheet and let them proof for an additional 18 minutes.
Bake the flatbreads in a preheated oven at 230°C for 25 minutes until golden brown.
Remove from the oven and immediately top with fresh burrata and slices of prosciutto.
18
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Turkish
Mexican