Beetroot Chapati - Serves 5

Preparation time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS

• 68g beetroot, peeled and grated
• 5 tbsp water
• 120g whole wheat flour or chapati flour, plus extra for chapati rolling
• Salt to taste

METHOD

1. Add grated beetroot and 2 tbsp water to a food processor and blend until a smooth puree is formed.
2. In a large bowl, mix the flour and salt.
3. Pour the puree into the large bowl and mix using fingertips.
4. Now add the rest of the water, a little at a time, as you knead into a soft and smooth dough.
5. Cover and let it rest for 10 minutes.
6. Drizzle the oil on the dough and then knead it again until smooth.
7. Divide into 10 equal portions and roll into balls, then flatten each of them between your palms.
8. Take one flattened disc, dip both sides into more flour and roll into a 15cm diameter circle of even thickness.
9. Heat the Chapati Pan in the flames of the Kadai Firebowl, once hot place the chapati on.
10. After a few seconds, as you see a few bubbles, flip the chapati and cook the other side.
11. Repeat this process for the 9 other rolled chapatis.
12. Tastes great with ghee smeared over the top and used to scoop up your curry.