Beetroot Chapati

Recipe Ingredients:

400 gm chapati flour, plus extra for dusting

1 tbsp salt

1/2 tbsp granulated sugar

2 tbsp sunflower oil

120 ml lukewarm water

1/2 cup grated beetroot

How to Prepare:

Mix chapati flour, salt, sugar together in a bowl. Add the oil and work well into the flour mixture with your fingertips. Gradually add water and grated beetroot , mixing at the same time. When the dough is formed, transfer to a work surface and knead for 4-5 minutes. The dough is ready when all the excess moisture is absorbed by the flour. Alternatively, mix the dough in a food processor. Wrap the dough in clingfilm and leave to rest for 30 minutes.

Divide the dough in half, then cut each half into 8 equal size pieces. Form each piece into a ball and flatten into a round cake. Dust each cake lightly in the flour and roll out to 15-16cm round. Keep remaining cakes covered while you are working with one. The beetroot chapatis will cook better when freshly rolled out, so roll out and cook one at a time.

Preheat a heavy-based tawa or a large heavy base frying pan over a medium-high heat. Put the beetroot chapati on the griddle and cook for 30 seconds. Using a thin spatula, turn over and cook untill bubbles begin to appear on the surface. Turn over again. Press the edges down gently with a clean cloth tp encourage the chapati to puff up, but this doesn't matter. Cook untill brown patches appear on the underside. Remove from pan and keep hot by wrapping in a piece of foil lined with kitchen paper. Repeat with remaining dough cakes.

Serving Suggestions:

It goes well with any kind of curry both veg and non-veg.