Moroccan Beetroot Flatbread

Moroccan Beetroot Flatbread is a vibrant and flavorful dairy-free pizza alternative, combining the earthiness of roasted beetroot with aromatic spices and a crispy base. This dish not only pleases the eye but also delights the palate with its unique blend of textures and tastes.

Ingredients

• Whole wheat flour - 200g
• Warm water - 150ml
• Olive oil - 2 tbsp
• Salt - 1 tsp
• Instant yeast - 1 tsp
• Beetroot (cooked and grated) - 100g
• Ground cumin - 1 tsp
• Smoked paprika - 1 tsp
• Chickpeas (cooked) - 100g
• Fresh parsley (chopped) - 2 tbsp
• Lemon juice - 1 tbsp
• Tahini - 2 tbsp
• Garlic (minced) - 1 clove
• Black pepper - to taste

Steps

1. In a mixing bowl, combine whole wheat flour, salt, and instant yeast. Gradually add warm water and 1 tablespoon of olive oil, mixing until a dough forms.
2. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 30 minutes.
3. Preheat the oven to 220°C (428°F).
4. Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a flat round shape about 1 cm thick.
5. Place the rolled flatbreads on a baking sheet lined with parchment paper. Brush the tops with the remaining olive oil.
6. In a bowl, mix the grated beetroot, cumin, smoked paprika, chickpeas, parsley, lemon juice, tahini, minced garlic, and black pepper. Spread this mixture evenly over the flatbreads.
7. Bake in the preheated oven for 15-20 minutes, or until the edges are golden and crispy.
8. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants from beetroot, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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