flatbread with beet yogurt & greens

I used to wake up at 2 a.m. and bake bread for a living, which explains why, now that I no longer work at a bakery, I have next to no interest in making from-scratch loaves for fun. This flatbread is a happy exception. It doesn’t require a sourdough starter or even yeast, but it delivers the same warm, crusty, downy satisfaction with three staple ingredients—one of which, yogurt, comes in handy twice: It lends a sourdough twang and pillowy crumb to the flatbread (as in many versions of Indian naan and Turkish bazlama). And it whirls into a tangy, vegetal beet dip, much like Persian borani, with a color so vibrant you might have to shield your eyes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 400°F (200°C).

Step 2

To make the flatbread dough, combine the flour, baking powder, and salt in a bowl. Mix the yogurt with ½ cup (120ml) water in a smaller bowl, then pour this into the dry ingredients. Stir until nearly cohesive, then finish bringing it together by hand in the bowl, adding more water if needed; the dough should be slightly sticky but not wet. Cover the bowl and let the dough hang out while you work on the beets.

Step 3

Use a knife to separate the beets from their tops and remove any tails, then scrub the beets under water. Transfer them to a baking dish and season with 1 tablespoon of the oil and 1 teaspoon salt. Pour ¼ cup (60ml) water around the beets. Cover the dish with aluminum foil and roast for 40 to 60 minutes, until the beets are knife-tender.

Step 4

Meanwhile, tear the leaves off the beet stems and individually wash both. Roughly chop the stems and leaves, keeping them separate.

Step 5

Set a large skillet over medium heat and add the remaining 2 tablespoons oil. When the oil is hot, add the stems and a big pinch of salt. Cook, stirring occasionally, until the stems start to get tender, about 4 minutes. Add the greens and cook, tossing constantly, until they’re just wilted, about 1 minute more. Turn off the heat and partially cover.

Step 6

To cook the flatbread, heat a cast-iron skillet over medium heat. Divide the dough into four equal pieces. On a lightly floured surface, roll one piece into a 7 by 6-inch (18 by 15cm) rectangle. Add enough oil to cover the bottom of the skillet. When it’s hot, carefully add the shaped flatbread dough. Cook for 1½ to 2½ minutes, until the bottom is deeply golden brown and charring in spots. Flip, pressing down on the bubbles to flatten if needed, and cook for another 1½ to 2½ minutes, until deeply golden brown on the second side. Sprinkle with salt if you’d like. Transfer to a wire rack or keep it warm in the turned-off oven after the beets are done. Repeat with the remaining flatbreads, adding additional oil as needed.

Step 7

To make the beet yogurt, peel one of the red beets and roughly chop enough to yield a heaping ⅓ cup (about 60g). Pulse in a food processor until finely minced. Scrape down the sides of the processor, add the yogurt and ¼ teaspoon salt, and puree until silky smooth and bright fuchsia.

Step 8

Peel and cut the remaining beets into wedges and rounds for varied textures. Serve these with their pan juices, the sautéed greens and stems, flatbread, and beet yogurt. You can layer the flatbread like a pizza or tear it into pieces and mix and match as you go. Any leftover yogurt makes an excellent afternoon snack.