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Apricot Flatbread
LA COCINA DE BABELDescription
This apricot flatbread features a potato based yeast dough. Apricot halves are pressed into the dough before baking and sprinkled with sugar to allow for a slightly caramelized crust to form on the top. Allow plenty of time for the dough to rise between kneading and after the apricots are added for optimal gluten development in the dough. This will allow for a beautiful rise and texture. Bake time is 30 to 40 minutes.
Ingredients
Directions
- Mash the potatoes as finely as possible. Set aside but keep warm.
- In a large bowl, add the lard and sugar and mix together with a fork.
- Dissolve the yeast in the water and pour into the lard mixing everything together.
NutritionView More
| Calories1060Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium60mg3% |
| Potassium490mg14% |
| Protein17g33% |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate148g49% |
| Dietary Fiber5g20% |
| Sugars61g122% |
| Vitamin A15% |
| Vitamin C15% |
| Calcium6% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.