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Frying pan bread with beetroot dip
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Prep Time:
50 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Fluffy cheesy dough balls with creamy beetroot dip, all made in one pan for easy sharing.
Ingredients:
  • 415.00 ml plain flour, plus extra for dusting
  • 7g sachet dry yeast
  • 1.20 gm salt
  • 187.50 gm warm water
  • 18.20 gm extra virgin olive oil
  • 20g butter, melted
  • 62.50 ml finely grated parmesan
  • 2 medium beetroot, trimmed, peeled
  • 2.50 gm ground cumin, toasted
  • 0.63 gm hot paprika
  • 62.50 ml plain Greek-style yoghurt
  • 77.55 gm sour cream
  • 2 garlic cloves, crushed
  • 21.00 gm lemon juice
  • 40.00 ml chopped fresh chives
  • 40.00 ml finely chopped fresh coriander, plus extra chopped, to serve
Instructions:
  • Cook the beetroot in boiling water until tender, then drain and cool. Roughly chop the beetroot and blend it with spices, yogurt, 1⁄4 cup sour cream, garlic, and lemon juice until smooth. Stir in chives and coriander before serving.
  • In a large bowl, mix flour, yeast, and salt. Create a well in the center. In a separate jug, combine warm water and oil, then add to the flour mixture. Stir until a soft dough forms. Knead the dough on a lightly floured surface for 5 minutes or until smooth. Divide the dough into 12 portions and roll each into a ball.
  • Prepare a 4cm-deep, 22cm round ovenproof frying pan by greasing it. Arrange the dough balls along the pan's edge. Grease the outside edge of a 10cm round ovenproof dish and place it, top-side down, in the center of the dough ring. Cover the pan with a tea towel and let it sit in a warm place for 30 minutes or until the dough has slightly risen.
  • Preheat the oven to 220°C/200°C fan-forced. Score a shallow cross on top of each dough ball, brush with butter, and bake for 15 minutes. Remove from the oven, carefully hollow out the bread, fill with dip, and sprinkle with parmesan. Return to the oven and bake for another 10 minutes until the bread sounds hollow when tapped. Let it rest for 5 minutes, then swirl with sour cream and serve with extra coriander.

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