Fermented Beetroot and Lentil Flatbread Bowl

Mix all-purpose flour, whole wheat flour, yeast, and salt in a bowl. Create a well in the center.

Pour fermented beetroot juice and olive oil into the well. Mix until a dough forms.

Knead dough for 8 minutes until smooth and elastic. Let rest for 5 minutes.

Divide dough into 2 portions. Roll each into a thin circle approximately 8mm thick.

Heat a cast iron skillet or griddle over medium-high heat. Cook flatbreads for 3-4 minutes per side until light char marks appear.

While flatbreads cook, warm cooked lentils in a pan with minced garlic and cumin seeds for 2 minutes.

Add diced fermented beetroot to lentils and stir gently. Season with lemon juice, salt, and black pepper.

Wilt fresh spinach into the lentil mixture for 1 minute until tender.

Place cooked flatbread on serving plates. Top with lentil-beetroot mixture, Greek yogurt dollop, and pumpkin seeds.

Serve immediately while flatbread is warm.