Roasted Beetroot and Feta Flatbread

This is the perfect sweet and salty combination. Beetroots are naturally sweet and roasting them enhanced that sweetness. I always wanted to make a dish with this pairing. Something that is easy to make but is super delicious. My mind jumped from tarts to puff pastries and to quiches just to accommodate this combination. But nothing satisfied me as much as this flatbread. The flatbread is a one bowl recipe. And the toppings are versatile and can go from just beetroot and feta to additions like roasted garlic and onions with tahini (Which is what I chose).

I know most of you are not going to buy how delicious this recipe is because of the beetroot and making the yeast dough. But trust me, the recipe cannot get any easier. The flatbread is made in a single bowl, without any waiting to activate the yeast, while the roasted vegetables get ready while the dough is fermenting. It takes hardly 14 minutes in a really hot oven for the flatbread to bake.

To make the flatbread, mix all the ingredients, i.e, yeast, sugar, salt, flour, garlic, oregano and baking powder. Add to this the warm milk, butter and curd. Mix well to make a dough. Knead for 5-6 minutes to make a soft and smooth dough. Cover with a plastic wrap and let it proof for 1- 2 hours in a warm spot.

To roast the vegetables, in a roasting pan, add the beetroot, onions and garlic (If using). Add the olive oil, salt and pepper over it and mix well. Roast in the oven for 45 minutes. Let it come to room temperature before using it.

To assemble the flatbread, roll out the flatbread gently without punching too much of the air out. Spread the tahini over it. Layer the vegetables on top and add the feta too.

Bake for 14 minutes till the sides of the flatbread slightly puff up and turn golden brown.



Makes- 2 Flatbreads
Total time- 1 hour and 15 minutes
Flour- 1 Cup
Sugar- 2 Teaspoons
Garlic powder/ Granules- 1 Teaspoon
Oregano- 1 Teaspoon
Baking powder- 1/4 Teaspoon
Yeast- 1 Teaspoon
Salt-  1 Teaspoon
Warm milk- 1/4 Cup
Butter- 2 1/2 Tablespoons, melted
Curd- 2 Tablespoons
Beetroot- 1, sliced
Onion- 1, sliced
Garlic- 10 Cloves
Olive oil- 3 Tablespoons
Pepper- 1 Teaspoon
Feta- 200 Grams
Tahini- 8 Tablespoons

To make the flatbread, in a mixing bowl, add the flour, sugar, garlic powder, oregano, baking powder, yeast and salt. Mix well. To this add warm milk, melted butter and curd. Mix well to make a rough dough. Knead for 5-6 minutes to make a smooth, soft dough. Cover with a plastic wrap and leave in a warm spot to ferment and rise for 1 hour

To roast the vegetables, add the beetroot, onions, garlic cloves in a roasting pan. Add oil, salt and pepper and mix well. Cover with foil and bake for 45 minutes in a preheated oven at 230 Degrees C.

When the vegetables are cooling, prepare the flatbread. The dough should have doubled in size by now. With a knife divide the dough into two. Do not punch it. Gently flatten the flatbread dough with fingertips without deflating too much air. Spead the tahini on top and layer the vegetables and feta over it. Bake in a preheated oven at 230 Degrees C for 14- 15 minutes.


  • You can skip tahini. Instead, you can spread a thin layer of curd or mayonnaise on top of the flatbread. You could also skip the spread add together and brush the dough with some olive oil instead.

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