Beet Lahmacun

Say hello to purple beet goodness. Flatbread with goat cheese and beet is the perfect lunchtime snack that feels like you're eating something bad!


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)
Baby arugula
Lemon wedges
Optional: grated carrots for some extra veggies!

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Thank you to anatoliankitchen. Please visit for more recipes.

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