Easy to make. Easy to eat. These beetroot flatbreads are hands down the yummiest way to eat beetroot. No need for expensive or crazy ingredients, just things form your cupboard. These flatbreads store really well in the fridge, you could also freeze them too. That's your lunch plans sorted for the week! Just fill them with your favourite ingredients and you're good to go.
We're proud to collab with Love Food Hate Waste for this recipe. Helping fight food waste, one recipe at a time!
Ingredients:
- 1.5 cups plain flour
- 1/2 tsp baking powder
- 3 tbsp olive oil
- 1 whole beetroot, cooked
- 1/4 cup warm water
- Salt to taste
Method:
- Prepare the Beetroot: Boil the beetroot until it is soft and fully cooked. Drain for 10-15 minutes to ensure all excess water evaporates. Once cooled, peel and chop the beetroot, then blend it into a fine paste, adding a little warm water if needed.
- Mix Dry Ingredients: In a bowl, combine the plain flour, baking powder, and a pinch of salt. Mix until well incorporated.
- Add Wet Ingredients: Stir in the olive oil and beetroot puree, mixing until the dough starts to come together.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes until the dough is smooth.
- Rest the Dough: Cover the dough with a clean tea towel and let it rest for at least 15 minutes.
- Shape the Tortillas: Divide the dough into 4 equal portions. Roll each piece into a rough circle, dusting with flour as needed to prevent sticking.
- Cook the Tortillas: Heat a cast iron pan over medium heat. Place one tortilla in the pan and cook for 30 seconds to 1 minute, or until the bottom has a few spots and the top is bubbly. Flip and cook for another 15-20 seconds.
- Keep Warm: Immediately transfer the cooked tortilla to a plate and cover with tea towels to keep warm.
- Serve and Enjoy: Fill the warm tortillas with your favourite ingredients and enjoy!
