Mannabrew-Roasted Beetroot and Whipped Feta Flatbread

Serves 4

Difficulty: Moderate
Preparation time: 2 hours 45 minutes
Cooking time: 2 hours

Flatbread

• 7.5 g fresh yeast
• 125 ml lukewarm milk
• 25 g (approx. 22.5 ml) plain yoghurt
• 15 g melted butter
• 2.5 g (½ tsp) salt
• 25 g MannaBrew Mesquite Flour
• 225 g bread flour

Roasted Beetroot

• 750 ml used MannaBrew grounds (leftover from brewing)
• 180 g fine salt
• 16 (approx. 800 g) baby beetroots
• 15 ml olive oil
• 1 sprig fresh thyme, finely chopped
• 1 sprig fresh rosemary, finely chopped

• Salt and black pepper, to taste

Balsamic Reduction

• 160 ml balsamic vinegar
• 15 g MannaBrew powder
• 45 g (approx. 30 ml) honey

• 1 strip orange peel

Whipped Feta

• 100 g feta cheese
• 120 g sour cream (or crème fraîche)
• 2.5 ml (½ tsp) Dijon mustard
• 7.5 ml lemon juice

• Salt, to taste

To Serve

• 1 handful rocket (arugula) or baby beetroot leaves

• 30 g pine nuts, toasted

Instructions

1. Preheat Oven: Preheat the oven to 220°C.

2. Flatbread Dough: In a small bowl, dissolve the fresh yeast in the lukewarm milk. Stir in the yoghurt, melted butter, and salt.

3. In a large mixing bowl, combine the MannaBrew Mesquite Flour and bread flour. Pour in the milk mixture and stir until a dough forms.

4. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and leave to rise in a warm spot for 1 hour (until doubled in size).

5. Beetroot Crust Baking: In a bowl, mix the used MannaBrew grounds with the fine salt. Spread a quarter of the mixture over the base of a baking tray. Arrange the unpeeled baby beetroots on top, then cover completely with the remaining MannaBrew and salt mixture.

6. Bake at 220°C for 1 hour until tender.

7. Remove from the oven and turn the temperature down to 190°C. Carefully break open the crust, rinse the beetroots under cold water, peel off the skins, and cut into quarters.

8. Drizzle the beetroot quarters with olive oil and toss with chopped thyme and rosemary. Season with salt and pepper, then roast at 190°C for 8–10 minutes until lightly charred.

9. Balsamic Reduction: In a small saucepan, heat the balsamic vinegar and 15 g of MannaBrew powder over medium heat for 2 minutes. Strain through a coffee filter or fine sieve back into the saucepan.

10. Add the honey and orange peel. Reduce heat to low and simmer gently for 8–10 minutes until thickened and syrupy. Set aside to cool.

11. Whipped Feta: In a bowl, combine the feta, sour cream, Dijon mustard, and lemon juice. Beat with an electric hand mixer for 5 minutes until completely smooth and creamy. Season with a pinch of salt if needed.

12. Grill Flatbreads: Divide the flatbread dough into 2 equal portions. On a lightly floured surface, roll each piece into a rectangle about 3 mm thick.

13. Heat a griddle pan over high heat. Cook each flatbread for 2–3 minutes per side until puffed and lightly charred. Transfer to a wire rack.

14. Assembly: Spread a generous layer of whipped feta onto each warm flatbread and top with the roasted beetroot quarters. Drizzle with the balsamic reduction and scatter toasted pine nuts and rocket leaves over the top before serving.

TIP: For an extra smoky, rustic flavor, cook the flatbreads on an outdoor grill or barbecue over medium-high heat until lightly charred