Rachel Khoo

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Posted by Rachel

October 1st, 2018

Recipe: Beetroot Flatbreads

Rachel Khoo The Little Swedish Kitchen beetroot flatbread

Of course flatbreads aren’t usually hot pink like these, but who says bread always has to be white or brown? These are great for filling (think packed lunches and picnics) or transformed into my Red Caviar Sandwich Cake.

Rachel Khoo The Little Swedish Kitchen beetroot flatbreads portrait

Beetroot Flatbreads

Makes 6 flatbreads

Ingredients:

90g strong bread or pizza flour, plus extra for dusting
60g rye flour
3.5g (1 heaped tsp) instant dry yeast
1 tsp fine sea salt
1 tsp fennel seeds, plus extra for sprinkling (optional)
110g beetroot juice
40g sour cream
1 tbsp runny honey
2 tbsp melted butter, for greasing
1 egg beaten, for egg wash

Combine the bread flour, rye flour, yeast, salt and fennel seeds in a large bowl. Put the beetroot juice, sour cream and honey in another bowl and mix until smooth. Add to the dry ingredients and use a wooden spoon and then your hands to bring together into a soft, slightly wet dough. Turn out on to a lightly floured surface and knead for 5 minutes, or until it is smooth, elastic and springs back when pushed with your finger.

Brush a medium bowl with the melted butter to grease it, then add the dough and turn to coat in the butter. Cover the bowl with cling film and place in a warm, draught-free place for 1–1½ hours or until doubled in size.

Line a large baking tray with baking paper.

On a lightly floured surface, divide the dough into 6 equal pieces. Knead each slightly and roll into a ball. Use a lightly floured rolling pin (or a traditional Swedish flatbread roller) to roll out each ball into an 8mm-thick round. Sprinkle more fennel seeds on top if you like, rolling them into the dough. Place on the baking tray, cover with a clean, damp tea towel and set aside for 30 minutes.

Preheat the oven to 190°C /fan 170°C/gas 5. Prick each round all over with a fork, brush with egg wash and bake for 15 minutes until lightly coloured, but not browned. Remove from the oven and wrap in a clean tea towel to keep warm. Eat warm or at room temperature, or in my Red Caviar Sandwich Cake.

Top Tip / Keep the dough as sticky as it’s possible to work with, for a more moist bread. But if it’s too wet, sprinkle in a little extra rye flour, a bit at a time.

Get ahead / These freeze well, if frozen on the day of baking. Bundle them up with baking paper between each one and wrap in cling film or a sandwich bag.

Recipe originally featured in The Daily Mail.

Recipe from my latest cookbook, The Little Swedish Kitchen. Order it on amazon now!

The Little Swedish Kitchen cover

Recipe: Beetroot Flatbreads

Serves Ingredients: 90g strong bread or pizza flour, plus extra for dusting ,60g rye flour ,3.5g (1 heaped tsp) instant dry yeast ,1 tsp fine sea salt ,1 tsp fennel seeds, plus extra for sprinkling (optional) ,110g beetroot juice ,40g sour cream ,1 tbsp runny honey ,2 tbsp melted butter, for greasing ,1 egg, beaten, for egg wash, Method: Combine the bread flour, rye flour, yeast, salt and fennel seeds in a large bowl. Put the beetroot juice, sour cream and honey in another bowl and mix until smooth. Add to the dry ingredients and use a wooden spoon and then your hands to bring together into a soft, slightly wet dough. Turn out on to a lightly floured surface and knead for 5 minutes, or until it is smooth, elastic and springs back when pushed with your finger. Brush a medium bowl with the melted butter to grease it, then add the dough and turn to coat in the butter. Cover the bowl with cling film and place in a warm, draught-free place for 1–1½ hours or until doubled in size. Line a large baking tray with baking paper. On a lightly floured surface, divide the dough into 6 equal pieces. Knead each slightly and roll into a ball. Use a lightly floured rolling pin (or a traditional Swedish flatbread roller) to roll out each ball into an 8mm-thick round. Sprinkle more fennel seeds on top if you like, rolling them into the dough. Place on the baking tray, cover with a clean, damp tea towel and set aside for 30 minutes. Preheat the oven to 190°C /fan 170°C/gas 5. Prick each round all over with a fork, brush with egg wash and bake for 15 minutes until lightly coloured, but not browned. Remove from the oven and wrap in a clean tea towel to keep warm. Eat warm or at room temperature, or in my Red Caviar Sandwich Cake. 

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