This beetroot flatbread combines wholesome ingredients and delivers bright color and flavor. The roasted beet puree gives the dough a subtle sweetness and beautiful hue, while Greek yogurt helps provide a soft texture. It’s simple to make and versatile.
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I love these beetroot flatbreads. I love bread in general and if you do too, you should try sweet potato pita bread too!
But these beet flatbreads are just so fun. They're mildly earthy, subtly sweet, and a gorgeous vibrant pinky-purple color.
You'll need roasted beets for this recipe and you'll puree them to get ¾ cups of puree. To roast the beets I coated them in olive oil and seasoned them with salt and pepper and then wrapped them in foil. I roasted them at 400°F for an hour, until they were soft.
Ingredients
See the recipe card for exact amounts.
- beets: I roasted mine and pureed them.
- flour: all-purpose flour works in this recipe.
- yogurt: I love adding plain Greek yogurt to recipes. In this recipe, it helps achieve a soft dough.
- oil: I use Greek olive oil, for flavor and soft dough.
- salt: don't skip this! Bread tastes like nothing without salt.
- yeast: this recipe uses Instant Yeast for a quick rise.
Substitutions
- You can buy roasted beets if you prefer. I'm not sure about canned beets as they may have a higher amount of moisture.
Top Tip
This will be a tacky dough, but it shouldn’t be too sticky.
Instructions
Prep Tips
These wraps are quite easy to make once you have roasted beets. To roast the beets:
- Scrub the beets and cut off the tops.
- Coat in olive oil and sprinkle with salt and pepper.
- Wrap each beet in foil or wrap two together.
- Place them on a baking sheet and bake at 400°F for an hour, or until they are soft.
- Once the beets have cooled, slice them.
- Puree enough beets for ¾ cup of puree. For me, these were three smallish beets.
- In a large mixing bowl, combine the beet puree, Greek yogurt, olive oil, and salt. Add the yeast to warm water to help it mix well with the other wet ingredients - instant yeast does not need to be proofed). Mix well with a whisk.
- Add the flour and bring the dough together. I added 2 ½ cups of flour, and you can see that my dough was too sticky. I added the other half cup of flour and mixed it in. The dough will be slightly tacky, but it should not stick to your hands like in the photo above. I use a spatula.
- Add oil to the dough, which also helps it not to stick and cover the bowl with plastic wrap and a towel. Let sit in a warm place for about 30 minutes or until the dough has about doubled in size.
- Press the dough into a flat disc and divide it into 6 mostly even pieces. Roll each piece into a ball and then roll it flat on a lightly floured countertop with a rolling pin.
- Brush off any extra flour, which will just burn in the frying pan.
- Heat a large frying pan over medium heat but don't add oil. Add the flatbreads one at a time, cooking for 4-5 minutes per side.
- Flip and cook the other side too. Repeat for each flatbread.
- Brush with oil, ghee, or garlic butter and stack the flatbreads together. I cover them with plastic wrap and a towel.
Note: The difference in color in the above photos is due to the different lighting in the two different parts of my kitchen: my work counter by natural light and the darker stove top area. These are a purply, pinky, red color and the raw dough is a brighter purple than the cooked wraps.
These wraps are soft and foldable when they're freshly made. Perfect for making into filled wraps for lunch or dinner. They're also great as is, with a side of tzatziki sauce for dipping.
Tips for making beetroot flatbread
- Make sure to add enough flour. The dough will be a little bit tacky but it shouldn't stick to your hands.
- Brush off the excess flour before cooking the flatbread for better flavor and less burning. After cooking a few, the dry excess flour will start to burn. You can also quickly and carefully wipe out the dry frying pan after each flatbread.
- Wrap leftover wraps well! These wraps are soft when they are fresh but can dry out after a day or two. To help prevent it, wrap them tightly.
- Use a kitchen scale to weigh the flour (360 grams/3 cups) to avoid overly dry or wet dough. That being said, all kitchen environments are different so you may need to add more flour a little at a time to achieve a dough that is tacky but not sticky. The step-by-step photos above show what the dough looks like when it's too wet and when it's correct.
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Storage
These flatbreads are best on the day you make them when they are fresh and soft. Keep leftovers wrapped well so they don't dry out. Once the wraps dry out they get kind of chewy and not as easy to eat.
FAQs
My No Yeast Flatbread recipe uses a combination of yogurt and baking powder for a fluffy result so you could try adapting that recipe with these beetroot flatbreads.
Recipe
Beetroot Flatbread
Ingredients
- ¾ cups beetroot puree from about 3 roasted beets
- ¼ cup plain Greek yogurt
- 2 tablespoons olive oil divided
- ½ teaspoon salt
- 1 teaspoon instant yeast
- ½ cup warm water
- 3 cups all-purpose flour
Instructions
To roast the beets
- Scrub the beets and cut off the tops.
- Coat in olive oil and sprinkle with salt and pepper.
- Wrap each beet in foil or wrap two together.
- Place them on a baking sheet and bake at 400°F for an hour, until they are soft.
- Let the beets cool until you can handle them. Peel the skin off and slice them.
To make the flatbread
- Puree enough beets for ¾ cup of puree. For me, these were three smallish beets.
- In a large mixing bowl, combine the beet puree, Greek yogurt, olive oil, and salt. Add the yeast to warm water (to help it mix well with the other wet ingredients - instant yeast does not need to be proofed in warm water). Mix well with a whisk.
- Add the flour and bring the dough together. I use a large spatula. Note: I add only most of the flour and mix that in first to prevent a dry dough. I show a step-by-step photo of what the dough looks like when it's too wet. Add the rest of the flour as needed and mix it in. The dough will be slightly tacky, but it should not stick to your hands.
- Add oil to the dough, which also helps it not to stick, and cover the bowl with plastic wrap and a towel. Let sit in a warm place for about 30 minutes or until the dough has about doubled in size.
- Press the dough into a flat disc and divide it into 6 mostly even pieces. Roll each piece into a ball and then roll it flat on a lightly floured countertop with a rolling pin.
- Brush off any extra flour, which will burn in the frying pan.
- Heat a large frying pan over medium heat but don't add oil. Add the flatbread one at a time, cooking for 4-5 minutes per side.
- Repeat for each flatbread.
- Brush with oil, ghee, or garlic butter and stack the flatbread together. I cover them with plastic wrap and a towel.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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