Beetroot flatbread

Method

1. Prepare the Beetroot: Boil the beetroot until it is soft and fully cooked. Drain for 10-15 minutes to ensure all excess water evaporates. Once cooled, peel and chop the beetroot, then blend it into a fine paste, adding a little warm water if needed.
2. Mix Dry Ingredients: In a bowl, combine the plain flour, baking powder, and a pinch of salt. Mix until well incorporated.
3. Add Wet Ingredients: Stir in the olive oil and beetroot puree, mixing until the dough starts to come together.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes until the dough is smooth.
5. Rest the Dough: Cover the dough with a clean tea towel and let it rest for at least 15 minutes.
6. Shape the Tortillas: Divide the dough into 4 equal portions. Roll each piece into a rough circle, dusting with flour as needed to prevent sticking.
7. Cook the Tortillas: Heat a cast iron pan over medium heat. Place one tortilla in the pan and cook for 30 seconds to 1 minute, or until the bottom has a few spots and the top is bubbly. Flip and cook for another 15-20 seconds.
8. Keep Warm: Immediately transfer the cooked tortilla to a plate and cover with tea towels to keep warm.
9. Serve and Enjoy: Fill the warm tortillas with your favourite ingredients and enjoy!