White Bean Flatbreads with Carrot and Onion Relish

Beans and Grains That Go Further

8 small bean flatbreads; 2 per serving with one quarter of the relish · Active 35 min · Total 1 hr 20 min

Mashed white beans go into the dough of these soft griddle breads, rather than becoming another topping. A cooked carrot-and-onion relish adds moisture and a little sharpness at the table. The breads are deliberately small so they cook through on an ordinary skillet. Their centers stay tender, with browned patches on the surface. Treat them as a savory plate of bread and relish, not a thin crisp cracker.

Jump to ingredients

Soft white-bean flatbreads with carrot and onion relish.

Mash the beans before adding flour

Drain the beans thoroughly, then crush them until no large pieces remain. A few small flecks are fine, but whole beans create weak spots when the dough is rolled. Add yogurt before the flour so it is distributed evenly. Bean brands hold different amounts of moisture; use the small water allowance only if the dough will not come together.

Keep the relish juicy enough to spoon

Cut carrots into fine matchsticks or use a coarse grater. A little water helps the onion and carrot soften without requiring more oil. Reduce the liquid near the end, then add vinegar. The finished relish should be moist enough to accompany the bread but not leave a pool around it. Cook it while the dough rests to use the waiting time well.

Ingredients

  • 1 can white beans (15 oz/425 g), drained and rinsed to give 240 g
  • 1/2 cup plain yogurt (120 g)
  • 2 cups all-purpose flour (240 g), including 20 g for rolling
  • 1 teaspoon baking powder (4 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 0–2 tablespoons water (0–30 ml), for dough as needed
  • 1 tablespoon neutral oil (15 ml)
  • 2 medium carrots, cut into fine matchsticks or coarsely grated (240 g prepared)
  • 1 large onion, thinly sliced (200 g)
  • 1/4 cup water (60 ml), for relish
  • 1 tablespoon cider vinegar (15 ml)
  • 1/4 teaspoon ground black pepper (0.5 g)

Set out

Mixing bowls, Fork or potato masher, Skillet for relish, Dry heavy griddle or second skillet, Rolling pin

Allergens

Wheat, Milk. Check labels and substitutions.

Make it

  1. Mash drained beans thoroughly, then stir in yogurt. Mix in 220 g flour, baking powder and half the salt to make a soft dough, adding up to 2 tablespoons water only if dry. Knead briefly, cover and rest for 15 minutes.
  2. Meanwhile, heat oil in the relish skillet over medium heat. Add carrot and onion and cook for 5 minutes. Add 1/4 cup/60 ml water, cover and cook for 8–10 minutes until tender. Uncover, stir in vinegar, remaining salt and pepper, and cook for 2 minutes until moist but not watery.
  3. Divide dough into eight pieces. Use reserved flour to roll each into a round about 5 inches/13 cm across and 1/4 inch/6 mm thick.
  4. Heat a dry griddle over medium heat. Cook breads in batches for 2–3 minutes per side until browned in patches and cooked through with no raw floury center. Hold under a clean towel. Serve two breads per person with one quarter of the relish.

A use for beans beyond a bowl

Putting the drained beans into dough changes the texture and the way the meal is served. Weigh them after draining, and keep the rolling flour separate so the dough does not quietly take up an extra handful every time it sticks to the counter.

Timing

The total allows eight breads to cook one at a time in an ordinary skillet. A large griddle that holds two without crowding shortens that stage; do not increase the heat to rush a thick bread.

A useful detail

Keep the breads about the stated thickness. A thick mound can brown on both faces while remaining doughy in the middle.

Another way

  • Replace carrots with 240 g finely shredded cabbage and cook until tender in the same relish method.
  • Use 240 g drained canned butter beans instead of other white beans, mashing thoroughly.

Keep it well

Refrigerate cooled breads and relish separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat breads and relish to 165°F/74°C. Freeze breads with paper between them for up to 2 months and thaw in the refrigerator.

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