2 Bulbs (1unit)
Makes 2 flatbreads
1 hour 15 minutes, plus proving
Olia says, " Beetroot tops are often thrown away, which is a great shame because they taste delicious, especially at this time of year. Their flavour is sweet and earthy, reminiscent of chard. They use beet tops a lot in the Caucasus, and it’s this region that has inspired this recipe. Ossetians are highlanders just north of Georgia. In Ossetia these flatbreads are traditionally served three at a time, sometimes round, sometimes triangular, each with a different filling and meant to represent fire, water and earth – most definitely an ancient tradition, originating in paganism. I fell in love with their story and their outstanding flavour. If you can't get hold of beet tops, swap in kale or chard, lightly cooked hispi cabbage or even caramelised onions and grated raw pumpkin."
13 Farmdrop products in this recipe
To make the dough, combine the milk, yeast and honey. Leave for 5 to 10 minutes until frothing. Add the salt and kefir or yoghurt, then gradually incorporate the flour, stirring with a fork. Don’t worry if it looks a bit rough. Cover with cling film and prove for 1 to 2 hours.
For the filling, melt half the butter in a deep frying pan over a very low heat. Add the garlic and cook for a minute until sweetly fragrant. Add the beet tops and allow to soften. Mix in a bowl with the rest of the filling ingredients. Cool slightly. Give it all a good squidge to help it stick together, then pop in the fridge.
Preheat the oven to its highest setting. Line a large, flat baking tray with greaseproof paper and sprinkle over half the polenta.
Dust your work surface and hands with flour. Divide the dough in half. Take one portion and fold the dough over itself, sprinkling flour as you go, until it stops sticking but remains feather-light. Flatten it gently with the palm of your hand and gently roll into a 30cm circle. Put half of the filling into the centre.
Now for the fun folding bit. Take one edge of the circle and fold it into the middle. Repeat until you have created six folds.
Flatten it further with the palms of your hands, gently pushing the filling into the edges of the dough. You should have a 20cm-25cm flatbread. Don’t worry if you get some rips! Flour the top and carefully flip it over and onto the tray. Sprinkle over a little polenta and make a small hole in the middle to let the steam out. Cover with a clean, damp tea towel while you make the next flatbread. Cover with the towel and prove again from 15 to 30 minutes.
Place the remaining butter in a light-coloured pan so you can see the colour change (otherwise follow your nose!). Melt the butter, then lower the heat and watch as it foams and sizzles into a deep golden, almost amber colour, and it smells nutty and sweet. Immediately pour this browned butter (beurre noisette) into a bowl.
Bake the flatbreads for 8 minutes, or until deep golden. As soon as they’re ready, brush them generously with the beurre noisette (or regular melted butter if you prefer). Perfect for picnics, served with a simple leaf salad or with a tasty spring broth or nettle soup. The filling freezes very well, as do the breads once shaped! Simply bake from frozen for 15 minutes instead of 10.
For the dough:
20g polenta or semolina, for dusting
For the filling:
2 Bulbs (1unit)
1 Bunch (min. 15g)
1 Bag (1kg)
1 Pack (125g)
1 Large Jar (500g)
1 Bag (500g)
1 Pack (150g)
1 Block (250g)