Lavash Crackers With Beet Dip - cooking recipe

Ingredients

1 3/4 lbs raw beets, trimmed and washed
4 cloves garlic, unpeeled
2 sprigs fresh thyme
1/2 cup extra-virgin olive oil
1/2 cup all-purpose flour, plus extra for dusting
None Pinch sugar
1 None large egg yolk
1/4 cup Greek yogurt

Preparation

Preheat oven to 400\u00b0F. Place beets, garlic and thyme in the center of a large piece of foil. Drizzle with 1 tbsp oil and season to taste. Crimp edges of foil together to seal, place on a baking tray and cook for 1 hour 30 mins, or until tender.
Meanwhile, place flour, sugar and a generous pinch of salt in bowl. Make a well in the center and add egg yolk, 2 tbsp olive oil and 1 tbsp water. Stir to combine, adding more water if too dry or more flour if too wet. Knead to a smooth dough and cut in half. Cover with tea towel and allow to rest while beets cook.
Remove beets from oven, carefully tear open foil and allow to cool until safe to handle.
Brush two baking sheets with 1/2 tbsp olive oil each. On a lightly floured surface, roll each ball of dough out to about 1/6 inch thick. Lay each on a baking sheet and brush each with 1/2 tbsp oil. Sprinkle with salt and bake for 15 mins, until crisp. Transfer to wire rack to cool.
Peel outer layer from beets (wear gloves to prevent staining hands red). Roughly chop and place in food processor. Squeeze garlic from skins and add to processor. Remove thyme leaves from stalks and add to processor. Add yogurt and season to taste. Process to roughly chop. With the motor running, drizzle in remaining oil and process to desired consistency. Serve with lavash crackers.