Spring Vegetable Flatbread with Roasted Root Medley and Lemon-Tahini

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Homemade unleavened flatbreads baked with seasonal vegetables and finished with a vibrant lemon-tahini drizzle, capturing the essence of renewal and simplicity in the Passover story. This Mediterranean-inspired Passover recipe (vegetarian), ready in about 65 minutes, pairs all-purpose flour, salt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 365 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water
• 1 tablespoon olive oil
• 1 medium carrots
• 1 medium parsnips
• 1/2 cup beets
• 1/2 teaspoon dried thyme
• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 tablespoon water

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup water and 1 tablespoon olive oil, then knead for 3 minutes until smooth. Divide dough into two equal portions and roll each into a 1/4-inch-thick circle on a floured surface.
2. Step 2: Place flatbreads on a parchment-lined baking sheet. Brush tops with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon dried thyme. Bake for 12-15 minutes until golden and crisp.
3. Step 3: Toss 1 medium carrot diced into 1/2-inch cubes, 1 medium parsnip diced into 1/2-inch cubes, and 1/2 cup beets diced into 1/2-inch cubes with 2 tablespoons olive oil, 1/2 teaspoon dried thyme, salt, and pepper. Spread on a separate baking sheet and roast for 25 minutes until tender and caramelized.
4. Step 4: Whisk 3 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon honey, and 1 tablespoon water until smooth. Drizzle over roasted vegetables and serve with warm flatbreads.