Beetroot Flat Bread | Beetroot Roti - beetroot

Method

• in a large bowl, to the whole wheat flour add turmeric powder, red chili powder, salt and mix well now add 1 tsp oil, shredded beetroot, cooked potato (i grated it to ensure uniform consistency, can also be mashed) green chili chopped, lemon juice, fresh coriander chopped. mix everything together
• adding small amounts of water prepare a soft but not sticky dough. you will need very little water since beetroot carries moisture cover the dough and allow it to rest for 20 minutes
• while getting the skillet heated, prepare 8-9 balls teasing out portions of the dough flatten the ball, dip in excess whole wheat flour to cover both sides
• flatten (neither too thin nor too thick) using a rolling pin over a flat surface. dust additional flour as necessary if dough begins to become sticky cook this flattened roti on the heated skillet until you notice the same puffing up at places
• flip it over, cook until you again see small puffed up areas now, spread a tsp of oil using a spoon over the upper surface and flip
• press it down with a flat ladle all round, to cook the roti uniformly. you will notice brown specs on the under-surface apply oil over the upper surface, flip, press and cook until you see good brown specs
• transfer onto a paper towel. serve hot with side dish of you choice and some natural yogurt