Beetroot Flatbreads
The beetroot makes a cheerful addition to these flatbreads to serve alongside soup. I often pop a covered dish of 3-4 whole beetroot in the oven when I am baking bread or a cake. Whole roasted beetroot can take a good hour to soften so I make the most of the oven heat while it is on. Roasted beetroot will keep for 4-5 days in the fridge. They can be sliced into salads, marinated with olive oil and vinegar, or pureed to add to cake, brownies, bread and flatbreads.
Ingredients
- 1 whole roasted beetroot (about 150-180g)
- 1/2 cup yoghurt (can use non-dairy yoghurt)
- about 2 1/2 cups (375g) flour* + extra for kneading
- 1 teaspoon salt
- 1 tablespoon olive oil
- *I used white spelt flour but a combo of white wheat, spelt and wholemeal flours can be used.
Instructions
- Peel the cooked beetroot, chop roughly and puree with the yoghurt in a food processor or blender until smooth. Pour into a bowl and add the flour, oil and salt. Mix with a fork until the dough comes together. If the dough feels sticky add 1-3 tablespoons extra flour- this will depend on the beetroot moisture content.
- Cover the bowl with a damp tea towel and leave to rest for 1 hour - or in the fridge overnight. Tip the dough onto a lightly floured bench and knead until smooth. Divide into 8 pieces and roll each into a ball. Cover with the tea towel.
- Heat a heavy-based frying pan over a moderate/high heat. Roll out the flatbreads one at a time in a 22cm wide round - leaving the others resting under the damp towel. Cook in the unoiled hot pan until puffy, then flip and cook until golden on both sides. Repeat with the remaining dough.
- Wrap the flatbreads in a tea towel to keep warm while cooking the remaining flatbreads. Serve with soup or fill with salad and falafel and accompanying sauces.