Krauterfladenbrot
Elevate your bread game with Kräuterfladenbrot, a German-inspired herb flatbread that's as aromatic as it is delicious! This easy-to-make recipe combines a pillowy, golden-brown crust with the irresistible flavors of fresh herbs and garlic butter. Perfectly dimpled for optimal flavor absorption, these individual flatbreads are brushed with a fragrant blend of parsley, chives, basil, or thyme, and finished with a buttery glaze that enhances every bite. Whether served as a side dish, appetizer, or snack, Kräuterfladenbrot pairs beautifully with soups, dips, or roasted vegetables. With a quick rise time and simple preparation, these herb-infused flatbreads are a must-try for bread enthusiasts and food lovers alike!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 7 grams Dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 250 milliliters Lukewarm water
- 3 tablespoons Olive oil
- 2 tablespoons Mixed fresh herbs (parsley, chives, basil, or thyme)
- 2 cloves Garlic, minced
- 2 tablespoons Butter, melted
Instructions
In a large mixing bowl, combine the all-purpose flour, dry yeast, sugar, and salt. Mix well to evenly distribute the ingredients.
Gradually add the lukewarm water and olive oil to the dry mixture. Stir until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down to release the air. Divide the dough into 6 equal portions and roll them into flat rounds or ovals approximately 1 cm thick.
Transfer the flattened dough portions onto the prepared baking sheet. Using your fingers, press small dimples into the surface of each bread.
In a small bowl, mix the melted butter with the fresh herbs and minced garlic. Brush the tops of the dough generously with this herb mixture.
Bake in the preheated oven for 12-15 minutes, or until the flatbreads are golden brown and slightly crisp around the edges.
Remove from the oven and let cool slightly before serving. Kräuterfladenbrot is best enjoyed fresh but can be reheated if needed.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 314.7 g | 114% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 5.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
