Beetroot Flatbread Recipe

prepare beet puree

If using raw beets: Preheat oven to 400°F (200°C). Wrap 2–3 medium beets in foil and roast 45–60 minutes until tender. Let cool, peel, and puree in a food processor until smooth; measure 1 cup. Alternatively use 1 cup store-bought cooked beet puree or strained canned beets.

warm liquids & activate yeast

Combine warm water (about 105–115°F / 40–46°C) and honey or sugar in a small bowl. Sprinkle instant yeast over the top and let sit 5 minutes until foamy. (If using active dry yeast, proof 8–10 minutes until bubbly.)

mix dough

In a large bowl whisk together flour and salt. Make a well and add beet puree, olive oil, and the foamy yeast mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.

knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (Alternatively knead in a stand mixer with dough hook on medium for 4–5 minutes.) The dough should be tacky but not sticky; add up to 2 tablespoons additional flour if too sticky.

first rise

Form dough into a ball, lightly oil the bowl, place dough back in, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, 45–60 minutes.

portion and rest

Punch dough down gently and divide into 8 equal pieces for 8 small flatbreads or 4 for larger ones. Roll each portion into a ball, then cover and let rest 15 minutes to relax the gluten.

shape

On a lightly floured surface, roll or press each ball into a thin round or oval about 1/8–1/4 inch (3–6 mm) thick. Keep covered while shaping the others to prevent drying.

pan-cook flatbreads

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Brush one side of a rolled flatbread lightly with olive oil and place oiled side down in the dry skillet. Brush the top side with a little oil. Cook 1–2 minutes until brown spots appear and the underside has set, flip and cook another 1–2 minutes until cooked through and slightly blistered. Adjust heat as needed to avoid burning. Repeat with remaining flatbreads, stacking cooked breads wrapped in a clean towel to keep warm and soft.

oven-bake option

Alternatively, preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside. Place rolled flatbreads (oiled side down) directly on the hot surface and bake 4–6 minutes until puffed and slightly charred. Keep an eye to avoid overbrowning.

finish & serve

Transfer warm flatbreads to a platter. Immediately brush lightly with remaining olive oil, sprinkle flaky salt and black sesame if using. Crumble feta or goat cheese over the warm breads, scatter chopped dill or parsley, and drizzle lemon juice over the cheese and herbs. Serve warm as a side, sandwich base, or with dips.