Beet puree baked into a hearty whole wheat crust, topped with earthy spiced goat cheese, arugula, and carrots all tied together with a twist of fresh lemon juice.
This recipe is inspired by the lahmacun at Datli Maya, a favorite restaurant of mine in the Cihangir neighborhood of Istanbul. Datli Maya is one of the only places in Istanbul where you can find vegetarian and vegan versions of classic Turkish dishes.
I love that when I eat this I feel like I am indulging, but at the same time having something nutritious too!
For the dough: (use premade dough if you don't have time to make it yourself)
1 packet active dry yeast (7 grams)
2 cups rye flour (300 grams)
2 cups whole wheat flour (300 grams)
1 cup all purpose flour (155 grams)
1 teaspoon salt (~4 grams)
1 3/4 cups 1% milk (415 mL)
1/4 cup olive oil (60 mL)
For the beet puree:
2 pounds beets, peeled and cut in a large dice (~900 grams)
1-2 tablespoons olive oil
1/2 teaspoon salt (~2 grams)
2-4 oz unsweetened apple puree/sauce (115 grams) to help thin out the puree
Spiced goat cheese (crumbled goat cheese mixed w/ red pepper flakes + olive oil)
Optional: grated carrots for some extra veggies!
- To make the dough: mix dry and wet ingredients separately, then slowly add the dry into the wet. Knead the dough for about 5 minutes- it will be somewhat stiff. Allow to rest in a warm place for 2-3 hours in a greased bowl, covered with plastic wrap and a towel. Don't worry if it does not rise very much- the crust will be rolled extremely thin.
- To make the beet puree: preheat your oven to 400 degrees F (200 degrees C). Toss the chopped beets in 1-2 tablespoons olive oil, then spread out in a single layer on a parchment-lined cookie sheet. Allow beets to roast for about an hour, or until cooked through and somewhat softened. Allow them to cool slightly then puree them in a food processor with the apple sauce and salt.
- To make the beet flatbread: preheat oven to hottest setting (~500 degrees F, 260 degrees C) and if you have a pizza stone, let it heat up inside the oven on the middle rack. Split dough into smaller pieces of ~100 grams each (you should get ~12 total). On a clean, floured surface, roll the pieces of dough out into circles about 2mm thick. Using the back of a spoon, spread a thin layer of beet puree onto the raw dough going very close to the edges. Cook each flatbread for 5 minutes, until the edges are golden and the bread becomes bubbly.
- Final assembly: Top the beet flatbread with arugula, the spiced goat cheese, a fresh squeeze of lemon, and optionally with some grated carrots. Roll up and enjoy!