When I saw this recipe for beetroot flatbreads on the Shivaay Delights blog I knew I had to try it. I was worried that the purple colour would put my two (albeit increasingly less) picky eaters off of trying these and by happy coincidence two lovely golden beetroots arrived in my Local Greens veg bag.
The recipe was really quick and easy, and doesn’t need any rising time as it doesn’t include yeast. I dry fried them and they didn’t stick at all so healthier than frying in oil as well.
Unfortunately Little Miss R, two, used her sixth sense to spot the hidden veg in here and was too suspicious to try them. Mr R, four, however, who is getting less fussy by the day at the moment, *keeping everything crossed it continues* tucked in though and the natural sweetness of the beetroot won him over.
Ingredients (makes about 12)
2 raw golden beetroots peeled & grated (the advantage of using golden beetroots here is that your hands don’t turn purple!)
300g plain or wholemeal flour (I used plain)
1/2 tsp ginger puree
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp turmeric powder
1 level tsp salt
2 tbsp sunflower oil
1/2 cup boiling water
Oil for shallow frying
Flour for rolling
First place the grated beetroot in a large mixing bowl. Add the spices and seasoning, followed by the flour and the 2 tbsp of sunflower oil.
Bring all the ingredients together with a fork. Add the boiling water a little at a time until a soft dough forms. You might not need to use it all.
Heat a non-stick frying pan on a medium heat
Roll a small ball of the dough (about golf ball sized), dust with some flour and roll it out to a circle of around 6cm diameter.
Put into your hot frying pan, fry on one side for a couple of minutes until bubbles start to appear, then turn over until both sides are slightly brown. If necessary you can brush a little oil on the bread to help it cook/stop it sticking.
Recipe adapted from the original by Shivaay Delights as mentioned above.