Beet & Tahini Flatbreads

Instructions

1. Prepare Flatbread Dough

   8 min hands-on60 min waiting

   • Combine whole wheat flour, yeast extract, caraway seeds, and salt in a large bowl.
   • Add olive oil and warm water, stirring until a rough dough forms.
   • Knead on a floured surface for 5 minutes until smooth and elastic.
   • Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.

2. Roast Beets and Garlic

   12 min hands-on45 min waiting

   • Preheat oven to 200°C (392°F).
   • Peel and quarter beets, placing them on a baking tray.
   • Mix cumin, cinnamon, pepper, salt, and olive oil; drizzle over beets and toss.
   • Trim garlic bulb top, wrap in foil, and place on tray with beets.
   • Roast for 45 minutes until beets are tender and caramelized.

3. Pickle Radishes

   5 min hands-on20 min waiting

   • Thinly slice radishes and place in a bowl.
   • Squeeze lemon juice over radishes and sprinkle with salt.
   • Massage radishes to coat evenly and set aside for 20 minutes.

4. Fry Crispy Capers

   5 min hands-on

   • Heat olive oil in a frying pan over medium-high heat.
   • Fry drained capers for 5 minutes until golden and crispy.
   • Transfer to a paper towel-lined plate to drain excess oil.

5. Make Tahini-Garlic Sauce

   4 min hands-on

   • Squeeze roasted garlic pulp into a bowl.
   • Add tahini, lemon juice, and warm water; whisk until smooth.
   • Adjust seasoning with salt to taste.

6. Cook Flatbreads

   21 min hands-on

   • Punch down risen dough and divide into 8 portions.
   • Roll each into a ball and flatten into thin rounds.
   • Heat a skillet over high heat and cook each flatbread for 1 minute per side.
   • Stack cooked flatbreads and keep warm in a tea towel.

7. Assemble Flatbreads

   5 min hands-on

   • Spread tahini-garlic sauce over each flatbread.
   • Top with roasted beets, pickled radishes, and crispy capers.
   • Sprinkle with freshly chopped parsley and serve immediately.
   • Cooking tips:
   • Use a mandoline for evenly sliced radishes to ensure uniform pickling.
   • If your tahini sauce is too thick, add a small amount of warm water, a teaspoon at a time, until the desired consistency is reached.
   • For an extra layer of flavor, lightly toast the caraway seeds before adding them to the dough.
   • Serve the flatbreads warm for the best texture and flavor contrast with the toppings.