Beetroot Chapati
Ingredients
½ cup water
2 cups whole wheat flour / Atta 1 teaspoon butter 1 teaspoon salt 1 teaspoon cracked black pepper 1 teaspoon oil ¼ cup whole wheat flour / Atta for dusting
Instructions
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.
Apply a teaspoon of oil on the surface and spread it on the surface. Cover the dough with a lid. Allow the dough to rest for a couple of hours or over nite.
Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot.
Roll the dough into a 3-4 inch round on a flat smooth surface using a rolling pin. 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. Flip one more time and press on top. Chapati should beautifully fluff up.
