Beetroot Roti! Roti is the staple flatbread in most Indian households. It should have crispy charred leopard-like spotting but also be soft and tender enough to tear it apart and bend it into a vessel for vindaloo. A roti should be nutty in flavor -- complex enough to eat on its own, yet subtle enough…
Making a great roti starts with making a great dough. The dough should be flavorful and supple enough to form a soft and tearable flatbread.
The iconic roti flavor comes from the use of a special Indian whole wheat flour called atta! I highly recommend the extra trip to the Indian store to get atta but if you are running short on time, I’ve included notes in my recipe for how to substitute with a combo of wheat/all purpose flour. This trick, which I recently learned from Nik Sharma’s new book The Flavor Equation, will get you close to the real thing.
My beetroot roti packs even more flavor with pureed beetroots, which not only dye the dough a marvelous magenta but also add an extra earthy bite to the bread.
Don’t worry if you can’t get your rotis perfectly circular - that criteria is highly overrated in my opinion. Just focus on tearing into these rotis while piping hot and allowing them to shuttle your favorite subzis to your tummy!Print