Danielle F.: "I am a big fan of flatbread. I use it for open-fa…" Read More
10Ingredients
320Calories
105Minutes

This Red Pepper Flatbread requires a little forethought as you need to mix a bit of flour, water and yeast to ferment overnight before making the rest of the dough. Made with orange juice as the liquid element, the flatbread has a slightly sweet citrus flavor. Covered with roasted red peppers, the flatbread is baked for 20 minutes or until the edges are golden brown. Serve this tasty flatbread with a side salad to make a yummy lunch, or cut into small squares and serve as an appetizer.

Ingredients

  • 500 grams pastry flour
  • 60 grams water
  • 5 grams yeast
  • 5 red bell peppers (large)
  • 90 grams orange juice
  • 1 egg
  • 1 teaspoon salt
  • 50 grams pork lard
  • 120 grams extra-virgin olive oil
  • vegetable oil

Directions

  1. The night before, mix 100 grams of flour with water and yeast together. Refrigerate overnight to ferment.
  2. The next day, preheat the oven to 180 degrees Celsius.
  3. Place the bell peppers whole on a baking tray and roast 30 to 45 minutes until the skin is blistered.
  4. Remove to a covered container to sweat.
  5. Once cool, remove the skins and set the peppers in a colander to drain off any excess juice.
  6. Remove the fermented mixture from the refrigerator and add the remaining flour with the orange juice, egg, and salt. Knead by hand or in a stand mixer. When the dough becomes hard, knead in the lard and olive oil little by little until absorbed.
  7. Form the dough into a ball, set into a large bowl, and let rise.
  8. Once the dough has doubled in volume, turn it out onto a lightly floured work surface and roll it out into a rectangle shape about the size of your baking tray.
  9. Preheat the oven to 240 degrees Celsius.
  10. Lightly grease a baking sheet and place the dough inside. Use your fingers to stretch it out to all sides and make a border on all the edges.
  11. Lay the red peppers flat on the middle of the flatbread not overlapping them. Generously salt the top.
  12. Bake the flatbread 20 minutes. Remove and baste the peppers with olive oil.
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NutritionView more

320Calories
Sodium9%DV210mg
Fat26%DV17g
Protein10%DV5g
Carbs12%DV36g
Fiber8%DV2g

PER SERVING *

Calories320Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat3.5g18%
Trans Fat0g
Cholesterol20mg7%
Sodium210mg9%
Potassium170mg5%
Protein5g10%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Danielle F. 12 Jun 2015
I am a big fan of flatbread. I use it for open-faced sandwiches a lot. This one would be good with Greek yoghurt spread over it and topped with fresh herbs and chopped vegetables. Sometimes, I like making pizza like this out of unique breads because they are so versatile. I have used flatbread for breakfast pizzas too. I put scrambled eggs and melted cheese on top.