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Beetroot flatbread with charred greens

By Abigail Donnelly
Makes 2
Easy
15 minutes
20 minutes

Ingredients

    For the flatbread:

  • 240 g beetroot, cooked and puréed
  • 240 g flour, sifted
  • 1 cup plain yoghurt
  • 1 T baking powder
  • 1⁄2 T olive oil
  • 1 bulb fennel, sliced into long strips
  • 50 g baby leeks, halved
  • 50 g red spring onions
  • 50 g white spring onions
  • Smoked salt, to taste

Method

  1. Preheat the oven to 180°C and grease a baking tray. Combine the ingredients for the flatbread in a bowl and knead gently. Divide the mixture in half and roll out each half on a floured surface.
  2. Place the flatbreads onto the greased baking tray and bake for 15–20 minutes, or until cooked through and golden.
  3. Heat the olive oil in a nonstick frying pan over a high heat and char the fennel, leeks and onions until golden.
  4. Serve the beetroot flatbreads with the charred greens, sprinkled with smoked salt.

Cook's note: The Polish are pros at treating humble veg, from cauliflower to cabbage, in innovative ways. But from Krakow to Warsaw, beetroot is king. Try it in this pierogi-inspired flatbread and see why.

Discover more bread recipes here.