John Myers
Buckwheat Flatbreads with Beetroot Filling and Quark Dip
The perfect buckwheat flatbreads with beetroot filling and quark dip recipe with a picture and simple step-by-step instructions.
- 1 Cup Buckwheat flour
- 1 Eßl Lupine flour
- 2 tbsp Tigernut flour
- 1 Eßl Brine or some salt
- 1 Eßl Vegetable broth or water
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- 2 piece Boiled beetroot
- 1 medium sized Chopped onion
- 1 medium sized Hemp oil
- 1 medium sized Fresh lemon juice
- 1 medium sized Salt or brine
- 1 medium sized According to pepper
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- Coconut oil for frying
- Put the flours in a bowl, mix well dry, then add enough vegetable stock or water to form a dough, it can be a little more liquid, it thickens.
- Cook the beetroot the day before. Now slice the beetroot, place in a bowl, add the chopped onions, season with salt (I season with salt), pepper and a little lemon juice. Let the whole thing steep and refine with hemp oil just before serving.
- Now heat a pan (I use a ceramic pan) and brush it with coconut oil, then gradually bake the dough.
- Place the flatbreads on a plate, cover with the beetroot and fold the flatbread.
- Tip 5: We also had a quark dip from Budwig, here in my cookbook.
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