Naturally Sweet Beetroot Flatbread

Pickled beetroot or beetroot in salads is how I eat this vibrant vegetable normally, so I thought it was time I “Shivaay Delights” it! 😉
So introducing the beetroot flatbread, which was meant to be savoury but in the end turned sweet because the beetroot was extremely sweet naturally. It was really lovely to have, especially as it has no added sugar yet the yummy earthy flavours remain.

I think I made about 14 flatbreads, left them in the kitchen and I went to watch the Wimbledon Men’s final, only to find 3 left when I went to the kitchen to make a quick cup tea?! My husband that’s who! I thought he was in the kitchen for quite a while lol 🙂

Hope you enjoy them as much as he did!

INGREDIENTS

2 raw beetroots peeled & grated
2 cups plain/wholewheat flour
1/2 tsp ginger puree
1 tsp ground cumin
1/2 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

METHOD

Place the grated beetroot into a large mixing bowl. Add all the spices and seasoning. Next the flour and the 2 tablespoons of oil

With a fork bring all the ingredients together. Slowly add the boiling water little by little till a soft dough forms. You may not need all the water as the beetroot will be generous in releasing its juice

Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook til both sides have a few brown spots, using a little oil to aid the cooking process

Serve with a little melted butter