Beetroot Flat Bread
- 225g/8 oz chapatti flour or atta
- 225g/8 oz plain flour plus a little extra for dusting
- 1 tsp nigella seeds
- 1 tsp salt
- ½ tsp freshly milled black pepper
- 50g/2oz butter
- 2 small raw beetroots 175 g/6 oz approx., finely grated
- 175 ml/6 fl oz lukewarm water
- Sunflower oil for brushing over
This bread has finely grated beetroot which makes it extra healthy. Beetroot is plentiful during the summer months.
In Indian homes an iron griddle, known as ‘tawa’ is used to cook flat breads as even distribution of heat is necessary. Make sure the frying pan or griddle you choose has a heavy base. You can buy a ‘tawa’ from an Indian store; they are quite inexpensive.
Sieve both types of flour into a large mixing bowl and add the nigella seeds, salt and pepper. Mix well and rub in the butter then mix in the grated beetroot. Gradually add the water and mix until you have a soft dough. Transfer to a flat surface and knead until the dough is smooth and pliable. Alternatively, make the dough in a food processor, but mix the dry ingredients first. In either case, once the dough is made, cover it with a damp cloth and allow to rest for 20-30 minutes.
Divide the dough into two equal parts and make six balls out of each. Flatten them by rotating and pressing them between your palms. Keep the rest of the flattened cakes covered while you are rolling one. Dust each cake lightly in the flour and roll it out to an 18 cm (7 ins) diameter circle.
Preheat a heavy griddle or frying pan over a medium heat and place the bread on it. Cook for 30 seconds and turn it over and brush the surface with some oil.
Turn it over again and brush the other side with oil.
Cook until browned on both sides.
If you are not serving them immediately, you can keep them hot for about 30 minutes. Line a piece of foil with absorbent paper and wrap up the bread well. Seal completely by folding the edges of the foil.