😱Just FLOUR and BEETROOT❗In 5 Minutes❗The result is AMAZING and DELICIOUS

Print recipe below

Beetroot lavash is a colorful and simple flatbread made with just fresh beets, flour, salt, and a touch of yeast. It’s a quick recipe that uses the natural juice from grated beetroot to add beautiful color and subtle earthiness to the dough. This bread is ideal for anyone looking to add a veggie boost to their meals, whether as a wrap, sandwich base, or side. Its natural ingredients mean it’s light and wholesome, without added fats or sugars, making it practical for everyday cooking. If you enjoy experimenting with naturally tinted dough or want a gluten-flour focused recipe, this is worth trying, alongside other wholesome creations like delicious apple biscuits without sugar or eggs.

Why This Recipe Is Helpful

Uses beet juice naturally extracted to color and flavor the bread without artificial additives.
Minimal ingredients make it easy and accessible for home bakers.
Quick preparation with resting periods that don’t require much hands-on time.

Best For

This recipe is great for home cooks wanting to make fresh, visually appealing flatbreads using whole ingredients. It suits anyone looking to add more vegetables to their diet in simple ways.

Be Careful If

Individuals sensitive to yeast or gluten should note this recipe contains wheat flour and yeast, which may not be suitable.

Ingredients

2 medium beets (about 200 g / 7 oz)
1 teaspoon salt (approx. 5 g)
2 cups all-purpose flour (200 g / 7 oz)
1 teaspoon dry yeast (5 g)
Additional ½ cup flour (50 g / 1.75 oz) for dough adjustment

Ingredient Notes

Beets should be fresh and firm for the best juice extraction and flavor.
Salt enhances the natural sweetness of beetroot and balances the dough.
Yeast is used for a slight rise and softness but keep the dough fairly flat.
Additional flour is gradually added to achieve a non-sticky, pliable dough.

Kitchen Tools Needed

Grater
Mixing bowls
Fine strainer or cheesecloth
Rolling pin
Non-stick skillet or griddle
Kitchen towel or plastic wrap

Step-by-Step Instructions

Finely grate the beets using a coarse grater.
Transfer the grated beets to a bowl, add 1 teaspoon salt, and mix well. Let sit for 1 hour to allow beet juice to release.
Strain the beetroot mixture through a fine sieve or cheesecloth, collecting the juice in a separate bowl. Reserve the pulp for salad or another use.
In a mixing bowl, combine the beet juice with 2 cups flour and 1 teaspoon yeast.
Gradually add the additional ½ cup flour while stirring, kneading gently until you form a soft and elastic dough that does not stick to your hands.
Divide the dough into 8 equal pieces. Cover and let them rest for 5–10 minutes.
Heat a non-stick skillet over medium heat.
Roll each piece into a thin circle about 17 cm (7 inches) in diameter.
Cook each flatbread on the heated skillet, flipping 4–5 times, until it puffs slightly and develops light, cooked spots, resembling a balloon in places.
Remove from heat and serve warm. These lavash breads can be used as a base for sandwiches or wraps with your favorite fillings.

Pro Tips

Don’t squeeze out the beet juice too harshly to keep natural sweetness and color vibrant.
Adjust the flour quantity if the dough feels too wet or sticky depending on beet moisture.
Use a medium heat to avoid burning while allowing the bread to puff up nicely.
Cover the rolled-out dough circles with a damp cloth while cooking the others to prevent drying out.

Lighter Swaps

This recipe is very light already, with flour and vegetable juice as the main ingredients. For gluten-free needs, this recipe would require a different flour that handles yeast well, but results will differ.

Common Mistakes

Not letting the beetroot sit long enough to release juice, resulting in poor color.
Adding too much flour and ending with dense, tough bread instead of soft and pliable.
Cooking on too high heat causing burning before the bread fully cooks.

Serving Suggestions

Serve beetroot lavash warm with creamy cheeses, hummus, or your favorite sandwich fillings for a colorful twist to ordinary wraps.

Storage Instructions

Store cooled beetroot lavash wrapped in foil or airtight containers in the fridge for up to 3 days.

Reheating Tips

Warm flatbreads gently in a skillet over low heat or microwave covered for 15–20 seconds before serving to restore softness.

Nutrition Estimate (per serving, 1 flatbread)

Calories: 120
Protein: 4 g
Carbs: 25 g
Fat: 0.2 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 1 hour 15 minutes (including juice extraction)
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 8 flatbreads
Cuisine: Middle Eastern / Eastern European inspired
Course: Bread / Side
Calories: 120 per flatbread

Frequently Asked Questions

Can I make this dough without yeast?
You can omit yeast for an unleavened bread, but the texture will be denser and less soft.

Is beet pulp waste?
No, the leftover pulp is nutrient-rich and can be added to salads or cooked dishes for extra fiber.

Can I freeze these flatbreads?
Yes, let cool completely and freeze wrapped well. Reheat in a skillet or toaster.

Beetroot lavash brings a subtle sweetness and bright color to your meal without complicating your kitchen routine. It’s a practical way to bring fresh vegetable flair to breads for wraps or sandwiches. If you love simple, natural ingredient recipes that add interest to everyday cooking, this one is certainly worth making.