ScandinavianMedium · Hot
Rye Flatbread with Roasted Brussels Sprouts, Ground Beef, and Feta
A hearty Nordic-meets-Mediterranean flatbread topped with earthy rye, caramelized Brussels sprouts, savory ground beef, and tangy feta — one of Viola's beautiful culinary crimes.
Prep
20 min
Cook
40 min
Total
1h
Method
1
Combine all-purpose flour, rye flour, yeast, and salt in a large bowl. Drizzle in olive oil and warm water (about 37°C/98°F). Mix until a shaggy dough forms.
2
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic — it will be slightly tackier than white flour dough due to the rye.
3
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 30-35 minutes until doubled in size.
4
5
Spread in a single layer on a lined baking sheet. Roast for 20-25 minutes, turning once halfway, until deeply caramelized at the edges and tender throughout.
6
Drizzle with balsamic vinegar in the last 2 minutes of cooking. Remove from oven and set aside.
7
Heat 15ml olive oil in a large skillet over medium-high heat until shimmering. Add ground beef and break it apart with a spatula.
8
Cook for 8-10 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 71°C (160°F). Season with salt and black pepper.
9
Add minced garlic in the last 30 seconds of cooking, stirring until fragrant. Drain any excess fat if needed. Keep warm.
10
Punch down the risen dough and divide into 4 equal portions. On a floured surface, roll each portion into a thin oval or round, about 5mm thick.
11
Heat a dry cast-iron skillet or griddle over medium-high heat until very hot. Cook each flatbread for 2-3 minutes per side until puffed and charred in spots.
12
Transfer to a wire rack to keep them crisp. They should feel slightly firm and flexible when done.
13
Place each warm flatbread on a serving plate. Layer with a portion of the roasted Brussels sprouts and seasoned ground beef.
15
Serve immediately while the beef is still warm. Optionally offer extra balsamic or chili-paste on the side for those who want more heat.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
748
per serving
High in protein · 40gLow sugar · 4g
Protein
40g
Carbs
60g
Fat
39g
Sat. fat
10g
Fiber
10g
Sugar
4g
Sodium
2120mg
MediterraneanOmnivoreActive LifestyleHigh Protein NeedsLow Fiber ConcernBalanced MealHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
11
per serving
ECarbon
Ground Beef drives 95% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
2
Spicy
Textures
ChewyCrispyCrumblyTender
Aromas
EarthyHerbalMeatySmokyTangy
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Ground beef must reach an internal temperature of 71°C (160°F) throughout to eliminate harmful bacteria. Use a calibrated meat thermometer to verify doneness.
High Risk Population
Ground beef is a high-risk food for foodborne illness. Pregnant individuals, young children, elderly, and immunocompromised persons should ensure beef is cooked to proper temperature.
Cross Contamination
Use separate cutting boards and utensils for raw ground beef and ready-to-eat ingredients like parsley and feta to prevent cross-contamination.
Flour dust can cause respiratory irritation; avoid breathing in flour particles when mixing dough, especially in enclosed spaces.
Storage
Store raw ground beef at or below 4°C (39°F). If assembled flatbreads are stored, refrigerate within 2 hours and consume within 3 days.
Equipment Safety
Cast-iron skillet and griddle reach very high temperatures (medium-high heat). Use dry oven mitts or pot holders and allow equipment to cool before handling or cleaning.
Allergen Warning
This recipe contains gluten (wheat flour, rye flour) and milk (feta cheese). For allergen-free substitutions, use gluten-free flour blend and omit feta or substitute with a dairy-free alternative.
Handling
Drain excess fat from cooked ground beef before assembling to reduce greasiness and improve food safety by removing potential contamination surface.
Pro Tips
Technique
That cast-iron needs to be screaming hot before you lay down the dough — if it doesn't sizzle the moment the flatbread hits the pan, you're missing the point. The char isn't decoration, it's the whole reason we cook on steel instead of in a perfectly calibrated oven.
Substitution
No rye flour? Double the all-purpose and you've got a gentler flatbread — but don't you dare call it the same dish. The earthiness of rye is what makes these flatbreads worthy of holding such bold toppings.
From the chef
I came home from a winter market in Copenhagen with a bag of rye flour and a scandal in my head. My nonna would say flatbread belongs to the Levant, not Scandinavia — but then she'd never tried it with caramelized Brussels sprouts, garlic-kissed beef, and that beautiful, tangy feta screaming from the top. This is my crime scene, and every single person who tastes it asks for the recipe.
TagsRye FlatbreadFlatbreadGround BeefBrussels SproutsFetaRoastedOne SkilletMeal Prep Friendly
AllergensWheatGlutenMilk
Source: generated · June 13, 2026