Beetroot flatbread
Looking for a colourful and healthy twist on traditional flatbread? This beetroot flatbread adds a pop of colour, subtle sweetness, and a boost of nutrition to your table. It's easy to make and perfect for wraps, pizzas, or as a side.
Print
Pin
Save
Servings: 12
Calories: 117kcal
Ingredients
- 1 tablespoon beetroot powder made by drying finely sliced beetroot at 100C (230F fan-forced for about 2 hours then blending into a powder when cool)
- 2 ½ cups wholemeal plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoon oil
- Approximately ¾ cup warm water
Instructions
- In the bowl of an electric mixer fitted with the dough hook (or a regular bowl), combine the dry ingredients.
- With the motor running, slowly add the water and knead until the dough comes together then keep kneading until it is nice and smooth.
- Shape the dough into a ball and put it back in the bowl then cover with a tea towel and leave to rest for 10 minutes.
- Divide the dough into 10-12 pieces (I made 12) and roll each to about 20cm circles. Roll them as thinly as you possibly can.
- Heat a non-stick pan over medium heat and cook the tortillas one at a time. When it starts bubbling, it's ready to flip then just 10-20 seconds on the other side should do it.
- When cooked, wrap in a damp tea-towel to keep soft.
- Microwave or heat in the oven wrapped in aluminium foil to warm again.
Nutrition
Calories: 117kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 231mg | Potassium: 95mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
