4 Serves
137 Mins
3 g
18 g
4 g
In a large mixing bowl, combine the all-purpose flour, warm water, salt, and active dry yeast. Mix until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Warm water
Salt
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
97 µg / 400 µgCalcium
74 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
391 mg / 4,700 mgSodium
650 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
Preheat your oven to 230°C and shape the dough into flat rounds on a baking sheet. Let them proof for an additional 30 minutes.
Top the flatbreads with sliced fresh figs and bake until the crust is golden brown.
Remove from the oven and immediately drape the thin slices of prosciutto over the hot flatbread so the fat softens slightly before serving.
Active dry yeast
Olive Oil
Fresh Figs
Figs
Prosciutto
Vitamin A
192 µg / 900 µgVitamin C
34 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
97 µg / 400 µgCalcium
74 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
391 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10
g40
g29
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g