Pic of Roasted beetroot dip with caraway flatbreads

Roasted beetroot dip with caraway flatbreads

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Salad dressings & dips

Roasted beetroot dip with caraway flatbreads

Side Serves 4 2h 30 min
This recipe calls for a fair amount of preparation, but makes a great start to a party. Or eat it as part of a mezze spread with hummus and Moroccan carrot salad. The distinctive bittersweet flavour of caraway is a great complement to the earthiness of the beets.


for the dip

  • 500g beetroot, cleaned and trimmed, skins left on
  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • 175g plain yoghurt
  • handful fresh mint leaves, roughly shredded
  • 2 garlic cloves, crushed
  • ¼-½ tsp paprika, depending on your taste
  • juice of ½ lemon and more to taste

for the flatbread

  • 250g strong white bread flour and extra for dusting
  • 1 tsp salt
  • 1 tsp quick-acting dried yeast
  • 150ml lukewarm water
  • 1 tbsp olive oil and extra for greasing
  • 1 tsp caster sugar
  • 4 tsp caraway seeds


Prep time: 2h
Cooking time: 30 min

For the dip

  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Wrap each beetroot tightly in foil. Place in a baking dish and roast. Depending on the size of beetroot, it could take from 30 minutes to 2 hours or more for very large beets.
  • Step 3

    They are done when you can easily insert a knife into the flesh through the foil. Leave to cool, then unwrap and peel off the skin.
  • Step 4

    In a dry frying pan, toast the cumin and coriander seeds until you can just smell their fragrance (do not let them burn, keep the heat low). Crush them using a pestle and mortar, or use a rolling pin and small bowl.
  • Step 5

    Place all the ingredients in a food processor. Blitz until smooth. Taste and add a little more lemon juice and seasoning as you like.

For the flatbreads

  • Step 1

    Place the flour and salt in a large mixing bowl. In another bowl, dissolve the yeast in the water, oil and sugar. Leave for a few minutes.
  • Step 2

    Pour the yeast mixture into the flour and use your hands to mix together. Transfer to a lightly floured work surface and knead well for several minutes, until you have a smooth and elastic dough.
  • Step 3

    Lightly oil the mixing bowl, put the dough in and cover with a cloth. Set aside to rest for 1 ½-2 hours, until the dough has at least doubled in size.
  • Step 4

    Heat oven to 230°C/Gas 8. Divide the dough into four, and roll into balls. On a floured work surface, use a rolling pin to roll each ball into a flat oval shape.
  • Step 5

    Sprinkle over the caraway seeds and lightly press into the dough. Place on a lightly oiled baking tray and bake for about 8-10 minutes, until the flatbreads are starting to bubble and turn light brown in places.
  • Step 6

    Bake in batches if needed and keep in a warm place. Serve warm.

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