- 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
- Take a medium sized beetroot, peel and chop them roughly. Grind the chopped beetroot with half a cup of water to a fine paste.
- 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.
Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a lid. Chapati will stay beautifully soft for a long time. The steam from the hot chapatis provide a moist environment that keeps them really soft without drying out. The lid may sweat with moist steam. Try to wipe them off once in a while when transferring the cooked chapatis from the hot pan to the bowl.
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: bread
- Cuisine: indian