Creamy Beet Dip with Herbed Buckwheat Flatbread

• Produce

  • 150 g Beets, cooked
  • 115 g Corn or tinned corn, cooked
  • 3 cloves Garlic

• Condiments

  • 1 tsp Honey
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 Black pepper
  • 1/2 cup Buckwheat flour
  • 1 Cayenne pepper
  • 1 pinch Pepper
  • 1 Salt
  • 3/4 tsp Salt

• Dairy

  • 1 cup Yoghurt, Natural

• Other

  • 1/4 cup Chopped herbes (rosemary, oregano, thyme, basil or any other

Found on useyournoodles.eu

Ingredients

• 150g cooked beets, cut into chunks
• 115 g cooked corn or tinned corn
• 1/4 cup mayonnaise
• 1 tsp honey
• black pepper
• cayenne pepper
• salt
• 1 1/2 cup all-purpose flour
• 1/2 cup buckwheat flour
• 1 cup natural yoghurt
• 1 tsp baking powder
• 1/4 cup chopped herbes (rosemary, oregano, thyme, basil or any other)
• 3 cloves garlic
• 3/4 tsp salt
• pinch of pepper

Directions

• Creamy Beet Dip: Place all ingredients in a food processor and mix untill smooth. Add more seasoning if necessary. Herbed Buckwheat Flatbread: Mix all ingredients by hand or in a food processor until it comes together. The dough should be soft, but not sticky. Add more flour if necessary. Divide the dough into 6 balls and roll them out to about 2-3 mm thick. Heat a grill pan until it is very hot. No need for oiling it. Grill each rolled fladbread for about 1-2 minute on each side. You should see big bubbles form. If one big bubble over the entire flatbread forms, press it down to release air. Serve hot or cold.