Devices & Accessories
Rainbow Flat Bread
Prep. 20 min
Total 50 min
12 portions
Ingredients
-
plain flour600 g
-
water410 g
-
olive oil plus 2 tbsp for oiling55 g
-
25 g fresh yeast, crumbleddried instant yeast8 g
-
caster sugar1 pinch
-
fine sea salt2 tsp
-
Parmesan cheese cut in pieces (2 cm)40 g
-
garlic cloves to taste1 - 2
-
tinned chickpeas drained (approx. 1 tin)240 g
-
lemon juice15 g
-
toasted sesame seeds20 g
-
extra virgin olive oil40 g
-
ground smoked paprika½ tsp
-
broccoli cut in small florets100 g
-
carrot cut in discs (2 mm)60 g
-
red pepper sliced in strips (5 mm x 4 cm)60 g
-
tinned sweetcorn drained60 g
-
cherry tomatoes yellow, sliced100 g
-
aubergine cut in crescents (2 mm)50 g
-
courgette cut in crescents (2 mm)50 g
-
red onion sliced60 g
-
ground black pepper3 - 4 pinches
Difficulty
easy
Nutrition per 12 portions
Sodium
5852.6 mg
Protein
108.7 g
Calories
15850.8 kJ /
3788.4 kcal
Fat
121.1 g
Fibre
47.5 g
Saturated Fat
22.6 g
Carbohydrates
566.9 g
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UK and Ireland
UK and Ireland
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