Beetroot Chapati, Beet Roti Recipe

Ingredients

• 1 medium sized beetroot
• 1/2 cup water
• 2 cups whole wheat flour / Atta
• 1 teaspoon butter
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon oil
• 1/4 cup whole wheat flour / Atta for dusting

Instructions

1. 1

   Take a medium sized beetroot, peel and chop them roughly. Grind the chopped beetroot with half a cup of water to a fine paste.

2. 2

   Take a bowl and add in the whole wheat flour / atta. Add in the salt, cracked pepper and a teaspoon of butter. Add in the beet puree. Mix well and knead for a couple of minutes to form a cohesive dough.

3. 3

   Apply a teaspoon of oil on the surface and spread it on the surface.

4. 4

   Cover the dough with a lid. Allow the dough to rest for a couple of hours or over nite.

5. 5

   Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot.

6. 6

   Roll the dough into a 3-4 inch round on a flat smooth surface using a rolling pin.

7. 7

   Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles start to form on top. Flip the chapati and cook for 30 seconds more.

8. 8

   Flip one more time and press on top. Chapati should beautifully fluff up.