How to make pink beetroot flatbreads: a quick skillet recipe with instant baking powder
Beetroot flatbreads in a pan: soft, quick and without rising time
These flatbreads are the perfect solution for a healthy snack, a showy appetizer or to accompany cold cuts and cheeses during a drinks with friends.
The natural sweetness of beetroot pairs divinely with the savoriness of the salt on top, creating a surprising balance of flavors.
Besides being beautiful to look at, they are a great trick to make vegetables more appealing to children, turning simple ingredients into small discs of colorful joy.
With no long rising times, they are the quintessential “dinner-saver” recipe when you crave something tasty but time is short.
The main issue when cooking with beetroot is excessive moisture: being a very watery vegetable, the risk is ending up with a too-sticky dough that requires constant additions of flour, making the flatbread tough after cooking.
Also, sometimes after cooking in the pan that wonderful fuchsia can dull and turn brownish.
In this recipe we solve both problems: I’ll show you how to properly drain the purée to balance the liquids and how to manage the pan temperature to seal the color without burning the exterior.
The result will be irresistible pop-colored flatbreads, soft as clouds and ready in minutes thanks to the instant baking powder.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Beetroot Flatbreads
- 2 1/2 cups all-purpose flour (type 00)
- 3.4 fl oz water
- 5.3 oz cooked, boiled beetroot
- 1/2 packet instant baking powder for savory recipes
- 1 teaspoon fine salt
- extra virgin olive oil (for greasing and brushing)
Tools
- Cutting board
- Knife
- Blender
- Strainer
- Bowl
- Pan
How to make pink beetroot flatbreads
Clean the cooked beetroot by removing the outer skin if needed and cut it into cubes.
Blend it in a food processor until you get a smooth purée.
Essential step: Transfer the purée to a fine-mesh strainer and press with a spoon to remove the excess water. This will prevent the dough from becoming too sticky.In a large bowl, sift the flour with the instant baking powder.
Add the drained beetroot purée, the salt and give a quick stir.
Pour the water in a thin stream while continuing to stir with a spoon, then transfer the mixture to a floured work surface.
Knead vigorously with your hands for a few minutes until you obtain a smooth, elastic ball with an even color.Divide the dough into 6 equal parts. Shape into balls and flatten them with your fingertips, creating the typical dimples on the surface like focaccia.
Heat a non-stick pan with a drizzle of oil over medium-low heat.
Place the flatbreads in the pan and cook for about 5-6 minutes per side.
Final touch: Before flipping, brush the surface with a little more oil. They should form a golden crust on the outside while remaining soft inside.
Ingredients: notes and substitutions
The Beetroot: Use vacuum-packed precooked beets for convenience, but make sure to pat them dry well. If you prefer, you can use oven-roasted beetroot for a more intense and less watery flavor.
The Flour: You can replace 100 g of type 00 flour with wholemeal flour for a more rustic version, increasing the water slightly if necessary.
Flavors: For an extra touch, add some chopped rosemary to the dough or poppy seeds.
Storage
The flatbreads are best just made, still warm. They keep well for 24 hours wrapped in a clean kitchen towel or in a food bag. You can reheat them for a minute in a hot pan, in a toaster, or in an air fryer to bring back their original crispness.
Variations
You can enrich the dough with grated Parmesan (about 1 oz) to make them even more savory, or serve them open-faced with goat cheese spread and walnuts.
Tips
If the dough is still too sticky after adding the beetroot, add one tablespoon of flour at a time. Remember, though, that a slightly moist dough ensures a softer flatbread after cooking!
FAQ (Questions and Answers)
Can I bake them in the oven instead of cooking in a pan?
Certainly! Arrange them on a baking sheet lined with parchment paper, brush them well with oil and bake at 392°F for about 15 minutes.
Does the beetroot flavor come through strongly?
No, the beetroot mainly gives color and a delicate sweet note that is perfectly balanced by the salt and oil.
Why were my flatbreads still raw inside?
Probably the flame on the pan was too high. They need to cook slowly over medium-low heat to allow the heat to reach the center without burning the surface.
