Ingredients

Method

For the flatbread:
• 240 g beetroot, cooked and puréed
• 240 g flour, sifted
• 1 cup plain yoghurt
• 1 T baking powder
• 1⁄2 T olive oil
• 1 bulb fennel, sliced into long strips
• 50 g baby leeks, halved
• 50 g red spring onions
• 50 g white spring onions
• Smoked salt, to taste

Method

Ingredients

Preheat the oven to 180°C and grease a baking tray. Combine the ingredients for the flatbread in a bowl and knead gently. Divide the mixture in half and roll out each half on a floured surface.

Place the flatbreads onto the greased baking tray and bake for 15–20 minutes, or until cooked through and golden.

Heat the olive oil in a nonstick frying pan over a high heat and char the fennel, leeks and onions until golden.

Serve the beetroot flatbreads with the charred greens, sprinkled with smoked salt.

Cook's note: The Polish are pros at treating humble veg, from cauliflower to cabbage, in innovative ways. But from Krakow to Warsaw, beetroot is king. Try it in this pierogi-inspired flatbread and see why.

Discover more bread recipes here.