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This
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This
Dish
Yoghurt in the fridge? Then make this.
Curry flatbreads with roasted carrot dip — easy, comforting and made for sharing.
Made entirely with BIOG organic ingredients.
April 13, 2026
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Curried flatbreads with roasted carrot dip
For the roasted carrots:
400g BIOG carrots
2 garlic cloves, whole
1 tbsp BIOG olive oil for frying
1 ½ tsp BIOG cumin seeds
A squeeze of lemon juice
1 tbsp BIOG honey
For the dip:
175g BIOG julienne carrots
½ tsp BIOG curry powder
150g cream cheese
150g BIOG yoghurt
a bit of lemon zest
1 tbsp BIOG native olive oil from Kreta
Salt and pepper
For the flatbreads:
200g BIOG T55 flour + extra for dusting
2 tsp baking powder
½ tsp salt
1 tsp BIOG curry powder
175g BIOG yoghurt
BIOG olive oil, for frying
To finish:
2 tbsp BIOG almonds
A handful of ruccola, chopped
BIOG native olive oil from Kreta
Makes 8 small flatbreads and one large dip to go with them
Start by roasting the carrots.
Preheat the oven to 180°C fan. Peel the carrots and cut into slices.
Put them into an oven tray with the whole garlic cloves. Drizzle with olive oil and season with cumin seeds, salt and pepper, and a good squeeze of lemon juice.
Cover the tray with foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and bake for another 20 minutes, drizzling the carrots with honey for the final 5 minutes. Set aside to cool completely.
Meanwhile, fry the julienne carrots in a bit of olive oil with curry powder, a pinch of salt and a splash of water until they start to soften. Transfer into a bowl and leave to cool completely.
Continue by making the flatbreads. Put all the dough ingredients except the olive oil into a bowl and mix with a spoon. Once the dough starts to come together, knead briefly with your hands.
Cut the dough into 8 parts. Lightly flour the work surface, roll the first piece of dough in flour, then roll into a 1cm thick flatbread.
Heat a drizzle of olive oil in a frying pan and fry the flatbreads for about 2 minutes on each side, until the base is cooked and golden brown. Set aside.
Assemble the dip. Mix the cream cheese and the yogurt with a bit of lemon zest and salt and pepper. Pop the roasted garlic cloves out of their skins and mash. Stir through the yoghurt with the cooled julienne carrots and season to taste. Spread the dip on a plate, and top with the cooled roasted carrots.
To finish, dry-roast the almonds in a frying pan, roughly chop and sprinkle over the carrots with the chopped rucola. Finish with a drizzle of olive oil, a touch of fleur de sel and serve with the flatbreads.
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