Step 1

Take a medium sized beetroot, peel and chop them roughly. Grind the chopped beetroot with half a cup of water to a fine paste.

Step 2

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.

Step 3

Apply a teaspoon of oil on the surface and spread it on the surface.

Step 4

Cover the dough with a lid. Allow the dough to rest for a couple of hours or over nite.

Step 5

Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot.

Step 6

Roll the dough into a 3-4 inch round on a flat smooth surface using a rolling pin.

Step 7

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.

Step 8

Flip one more time and press on top. Chapati should beautifully fluff up.