Beetroot Roti

How to Prepare

1. In a large mixing bowl, combine 5 cups of whole wheat flour with 1 tsp of salt.
2. Add 2 cups of grated beetroot
3. 2 tsp of cumin seeds
4. 2 tsp of red chili powder, and 4 tbsp of chopped coriander leaves to the flour.
5. Mix well and gradually add water (about 1.5-2 cups) to form a soft dough. Knead for 5-7 minutes.
6. Cover the dough with a damp cloth and let it rest for 10 minutes.
7. Divide the dough into 20 equal portions and roll each portion into a ball.
8. Dust a rolling surface with flour and roll each ball into a thin circle (about 6-7 inches in diameter).
9. Heat a tawa over medium heat. Place the rolled roti on the tawa and cook for 1-2 minutes until small bubbles appear.
10. Flip the roti, apply 1/2 tsp of ghee or oil on the cooked side, and cook the other side for another 1-2 minutes until golden brown spots appear.
11. Remove from tawa and repeat for the remaining dough balls.
12. Serve hot with yogurt, pickle, or any curry of your choice.