1½ cups whole wheat flour
4 Tbsp. ghee
½ cup cold water
1 large fennel bulb
3 medium-sized red beets
3 medium-sized gold beets
2 large turnips
2 Tbsp. sesame oil
½ cup flat-leaf parsley, roughly chopped
½ tsp. fennel seeds
½ tsp. mineral salt (plus an extra pinch for the veggies)
Preheat your oven to 400 degrees Fahrenheit.
Once the vegetables are done, remove them from the oven and toss them with the parsley. Allow them to cool while you prepare the dough.
On a floured surface, roll out the dough to make a rustic circle about 1/8” thick. Add an extra sprinkle of flour as needed to prevent the dough from sticking to your work surface or rolling pin. Transfer to a baking sheet lined with parchment paper. Spoon the cooled vegetable mixture onto the center of the dough. Once all the veggies are piled in the center, gently bring up the sides of the dough around it, folding/pleating the dough wherever necessary.
Bake for 30 minutes at 400 degrees. Cut into wedges and serve warm.