beetroot-chapatti

Beetroot Chapattis Recipe

A simple chapatti recipe
Yield:     Preparation Time:     Cooking Time:
Beetroot is an excellent source of folic acid, manganese, potassium and fiber. Using beetroot to make the chapatti dough makes for a much healthier version of the tradition Indian flat bread.

Ingredients

2 small beetroots, finely grated
3 cups whole wheat flour, plus a little extra for dusting
1 teaspoon black pepper
1 tablespoon oil
Oil, for brushing
1 teaspoon black cumin seeds
1 teaspoon salt
Lukewarm water, as needed to bind the flour

Recipe Instructions

Make the dough.
Put the flour in a large mixing bowl.  Add the salt, black cumin seeds and black pepper and mix the ingredients together well.  Rub in the oil and add the beetroot.  Mix it all together well.  Add the lukewarm water a little at a time until you have a soft dough.  Place the dough on a flat surface and knead it until it is smooth and pliable.  Cover the dough with a damp cloth and let it rest for 20 – 30 minutes.

Make the bread.
Make small balls with the dough and then flatten each ball between your palms.  Dust them with a little flour and roll it out making 7 inch diameter circles of dough.

Cook the flat bread.
Heat a wide frying pan over a medium heat and put in flat bread one circle at a time.  Cook for 30 seconds and then turn over.  Brush the top surface with a little oil.  Turn it over again and brush the other side with a little oil as well.  Cook the bread until it is has browned on both sides.

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