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Rainbow Flat Bread

Rainbow Flat Bread
3.5 2 ratings
Prep. 20 min
Total 50 min
12 portions
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Ingredients

  • plain flour
    600 g
  • water
    410 g
  • olive oil plus 2 tbsp for oiling
    55 g
  • dried instant yeast
    8 g
    25 g fresh yeast, crumbled
  • caster sugar
    1 pinch
  • fine sea salt
    2 tsp
  • Parmesan cheese cut in pieces (2 cm)
    40 g
  • garlic cloves to taste
    1 - 2
  • tinned chickpeas drained (approx. 1 tin)
    240 g
  • lemon juice
    15 g
  • toasted sesame seeds
    20 g
  • extra virgin olive oil
    40 g
  • ground smoked paprika
    ½ tsp
  • broccoli cut in small florets
    100 g
  • carrot cut in discs (2 mm)
    60 g
  • red pepper sliced in strips (5 mm x 4 cm)
    60 g
  • tinned sweetcorn drained
    60 g
  • cherry tomatoes yellow, sliced
    100 g
  • aubergine cut in crescents (2 mm)
    50 g
  • courgette cut in crescents (2 mm)
    50 g
  • red onion sliced
    60 g
  • ground black pepper
    3 - 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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