Beetroot Flat Bread | Beetroot Roti

1. 1

   ["in a large bowl, to the whole wheat flour add turmeric powder, red chili powder, salt and mix well

2. 2

   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

3. 3

   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

4. 4

   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

5. 5

   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

6. 6

   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

7. 7

   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"]

* Per serving · 4 servings · Values may vary.