Beetroot Leaf And Yoghurt Flatbread (Gozleme)

by | Feb 5, 2013 | 25 comments

Beetroot - Cook Republic

For the longest time I thought I was allergic to beetroot. It was suggested to me as a child. Can't remember when or by whom. So I stayed away (dear old responsible me!). When I was a little older, I had beetroot quite by accident, on a long distance train of all places. It was hidden amongst a bunch of other veggies in a croquette. When I came to know what I had consumed, I thought I was going to die. That night I waited anxiously for the cold hands of the Grim Reaper to grab mine. But I must have nodded off (which should tell you how concerned I really was!) because the next morning I was fine and maybe even had a red blush from all that beetroot I ate. Well that was the end of that dramatic chapter in my life and the start of a new friendship. With Mr. Beet who always brought with him a promise of rosy cheeks and red red lips.

Beetroot Leaves - Cook Republic

Beetroot Leaf Flatbreads - Cook Republic

Beetroot has a very earthy flavour and is one of the prettiest, most versatile vegetables in the vegetable kingdom. I have used the fat maroon root in beetroot cake, beetroot juice, dip, salad, soup, curry and sandwich. Inspired by Matthew Evans' recipe where he talks about utilising the leaves of beetroot because they are highly edible and have a taste akin to silverbeet, I cooked them into a delicious filling for some golden yoghurt flatbreads or gozleme if you will. Flatbreads are one of the easiest breads you will make, especially because they are cooked on a pan just like pancakes. They need not be perfectly round, in fact the more uneven they are the more rustic their appeal. They make a great breakfast and are perfect for packing away on camping and picnic trips.

How To Make Yoghurt Flatbreads - Cook Republic

Beetroot Leaf Flatbreads - Cook Republic

 

Remmber to use the freshest leaves, usually best straight from the markets. The filling can be made ahead and frozen for a couple of weeks. The post is picture heavy and hopefully all the action shots will make the process less daunting for those of you who would like to try your hand at making these scrumptious flatbreads.

Beetroot Leaf Flatbreads - Cook Republic

Beetroot Leaf Flatbreads - Cook Republic

Beetroot Leaf Flatbreads - Cook Republic

Beetroot Leaf Flatbreads - Cook Republic

Yoghurt Flatbread Stuffed With Beetroot Leaves - Cook Republic

Beetroot Leaf Flatbreads - Cook Republic

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BEETROOT LEAF AND YOGHURT FLATBREADS (GOZLEME)

A healthy yoghurt flatbread recipe with an unusual and tasty filling of beetroot leaves and feta cheese for a hearty picnic snack. Rustic, full of texture and flavour and absolutely delicious.

Makes - 2 large flatbreads to serve 4

 

For The Flatbread/Gozleme (Makes 4)

2 cups plain flour (approximately 270g)
3 tablespoons Greek yoghurt
1/2 teaspoon baking powder
1/2 teaspoon dry yeast
pinch of salt
2 tablespoons olive oil
1/2 cup water (approximately 150ml)

 

For The Filling

8 to 10 beetroot leaves and stems
2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup pine nuts, toasted
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup crumbled feta cheese
pinch of salt

 

To Make The Yoghurt Flatbread/Gozleme

Combine all ingredients except olive oil in a large bowl. Mix with a spoon. Turn onto a flour dusted surface and knead for a few minutes until smooth. Return to the bowl. Cover with a tea towel and set in a warm corner of your kitchen for about 30 minutes to prove.

 

At this point the dough would have doubled in size. Knead in the olive oil to get a smooth dough ball. Cover and set aside for another 30 minutes. Divide dough into 4 balls. Roll each dough ball into 20 cm rounds that are about 1/2cm in thickness.

 

In a large frying pan, cook each side for 30 seconds on medium-high heat until slightly browned. Remove onto a plate.

 

To Make The Filling

Wash beetroot leaves and stems. Pat dry and chop finely.

 

Heat olive oil in a large pan. Cook garlic and onion for about 5 minutes until softened. Add beetroot leaves, stems, pine nuts, cumin, paprika and salt. Cook for 10 minutes on low heat with half cup of water until beetroot leaves start to wilt. Increase heat to high to dry up the water. This should take a minute or two. Stir to avoid sticking.

 

To Assemble And Cook Flatbreads

Heat a little oil in a heavy bottomed frying panon medium-low heat. Add 1 flatbread. Top with half the beetroot mixture and half the crumbled feta. Place another flatbread on top and press down with a spatula. Cook for 2 minutes until filling is warm, cheese is melted and flatbread is toasted. Carefully flip the flatbread over and cook the other side for 2 minutes. Drizzle oil around the side to toast it.

 

Repeat process with the remaining flatbreads and filling.

 

Place cooked flatbread on a serving board/plate and wait for it to cool before cutting it into quarters.

 

Eat straight away with salad greens and hot sauce or wrap each quarter in wax paper and take along in a box for a great picnic snack.

 

 

Alternative Method - For each stuffed flatbread, you need two rolled out flatbreads. Cook only 1 for 30 seconds on each side. Place this flatbread on an oiled hot frying pan, top with filling and then with an "uncooked" rolled flatbread. Carefully press down the seams around the edges over the filling. (See pictures). Continue cooking on either side for 2 minutes to toast well.

 

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Find More Recipes By CategoryBread Breakfast Cafe Style Mediterranean Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

25 Comments
  1. Joyti

    Yum yum! I am definitely going to have to pick up some beets - soon.
    GORGEOUS photos, by the way.

    Reply
  2. Sarah

    WOW - let me ask you; do you have a partner with whom you work on your photos, or are you using a tripod and timer scenario?

    Reply
    • Sneh

      Thanks Sarah! The trusty old tripod and timer it is 🙂

      Reply
  3. Eha

    This is absolutely delightful: love ALL the ingredients but have never attempted to make anything of the kind! Am certain this is one which will go into a permanent kitchen recipe box!! Thank you 🙂 !

    Reply
  4. Denise

    You have answered a wish - I have been looking for a flatbread recipe! I have never cooked with the stem part of a beet but am now thinking (after reading your post) that I should be! Lovely!

    Reply
  5. Kankana

    I never made flatbread with yogurt, love the idea! And I love those action shots you took.

    Reply
  6. Rosa

    A wonderful idea! Those flatbreads look fantastic. Beet greens taste really good.

    Cheers,

    Rosa

    Reply
  7. moniczkawkuchni

    Excellent, I love beetroots. They are so deliscious and healthy.

    Reply
  8. Sanjeeta kk

    Wow..what a wonderful idea to use beet leaves (which goes to bin normally)! Love the cheese filling and the layering both the flat breads...perfect party food. Am making is this weekend.

    Reply
  9. najwa kronfel

    I love these photos!! The flat bread look delicious and I love the filling too!

    Reply
  10. Lail | With A Spin

    For the longest time I didn't eat beetroot but been in love for the last several months. Love beetroot leaf and this is a great way to use them.

    Love all your stunning photos.

    Reply
  11. Vijitha Shyam

    I love parathas and this is a great way to make kids eat beets. I have also tried making beet-paneer scramble and made pockets with puff pastry. Works so well with my son. Lovely clicks!

    Reply
  12. Laura (Tutti Dolci)

    What scrumptious looking flatbreads!

    Reply
  13. gerie

    this flatbread taste delicious

    what beautiful photos.

    thanks for sending to me

    have a beautiful day
    gerie

    Reply
  14. Anna @ The Littlest Anchovy

    Beautiful recipe Sneh! The beetroot leaves reminds me of rainbow chard which I love. I know someone who has a huge crop of beets so I might have to do a little procuring soon and make these.

    Reply
  15. Sylvie @ Gourmande in the Kitchen

    While I have never been a huge fan of beets, beet greens are a different story! I think they are far too overlooked and so good for us.

    Reply
  16. la domestique

    I really enjoy eating the beet leaves as well as the root, and these flatbreads look amazing!

    Reply
  17. Charul @ Tadka Masala

    Lovely pics Sneh! And I am thinking of all the combinations that I can use here. 🙂

    Reply
  18. Reem | Simply Reem

    Beautiful!
    My mom use beet root leafs in stews... This looks fabulous...
    I am loving the action shot...

    Reply
  19. Peter G | Souvlaki For The Soul

    Loving the yoghurt flatbreads Sneh! And what a great idea to use beetroot leaves...I had no idea! You've offered a great guide too! Gorgeous!

    Reply
  20. Licht

    That looks delicious!

    Reply
  21. Colette @ JFF!

    Guess what's for lunch this w/end?!

    Reply
  22. Petra

    This looks delicious, I love using beetroot leaves in anything that could use spinach in it.

    Reply
  23. jehanara

    Hi. These seem utterly delicious. Can whole wheat flour be used instead of plain flour?

    Reply
  24. Cristel

    Just made these; they are scrumptious! The filling would definitely make a great side dish. Beautiful!

    Reply

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