🍽️ Flatbread with Fresh Tomato and Arugula Salad

Name: Flatbread with Fresh Tomato and Arugula Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g wheat flour; 50 g semolina; 1 pinch salt; 200 ml water; 21 g yeast; 500 g ripe tomatoes; 4 radishes; 100 g arugula; 200 g feta cheese; salt; pepper (from the mill); 0.5 tsp dried chili flakes; 6 tbsp olive oil

532 kcal · 30 min · 4 servings

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Ingredients

200 g wheat flour
50 g semolina
1 pinch salt
200 ml water
21 g yeast
500 g ripe tomatoes
4 radishes
100 g arugula
200 g feta cheese
salt
pepper (from the mill)
0.5 tsp dried chili flakes
6 tbsp olive oil

Instructions

1. Mix flour, semolina, salt, lukewarm water, and crumbled yeast in a bowl.
2. Knead the ingredients into a soft dough.
3. Cover the dough and let it rise in a warm place for about 2 hours.
4. Sprinkle some flour on your work surface and knead the dough briefly.
5. Divide the dough into 4 equal balls.
6. Roll each ball into a thin flatbread.
7. Preheat the oven to 240 degrees Celsius and turn on the top and bottom heat.
8. Place the flatbreads on a hot pizza stone or on a baking sheet lined with baking paper.
9. Bake the flatbreads for 2 to 4 minutes until golden brown.
10. Wash the tomatoes and dry them thoroughly.
11. Remove the stem end of the tomatoes and cut them into 8 wedges.
12. Wash the radishes, trim the ends, and cut them into 8 wedges as well.
13. Wash the arugula and spin it dry.
14. Remove tough stem ends from the arugula and tear the leaves into smaller pieces if necessary.
15. Distribute the tomato and radium wedges over the finished flatbreads.
16. Place the arugula leaves in the center on top of the vegetables.
17. Crumble feta cheese roughly over the salad.
18. Season with salt, pepper, and chili flakes to taste.
19. Drizzle some olive oil over the dish.
20. Serve the flatbread salads immediately.

Nutrition per serving

kcal: 532
Protein: 18 g · Fett/Fat: 28 g · Carbs: 51 g