Laal Roti

Laal means red, and the color here comes straight from a grated beet kneaded into the dough, no food coloring in sight. The rotis cook up a soft rosy-pink, flecked with the warm perfume of cardamom and a little black pepper bite.

The beet does double duty: it tints the whole wheat dough and adds moisture, so go easy on the water as you knead. You want a smooth, pliable dough that isn’t sticky.

Roll each ball into a thin disc, dusting with flour so they don’t stick. Then cook them low and slow on the griddle with a little ghee, which carries the cardamom aroma and lends the surface a gentle, freckled brown.

Keep the heat gentle. Beets hold natural sugars that scorch fast over high flame, so a little patience keeps the color bright and the edges from burning.

Chef Tips

• Grate the beet finely so it blends evenly and doesn’t leave hard bits in the dough.
• Add water sparingly; the beet brings its own moisture and an over-wet dough is hard to roll.
• Cook over low heat so the natural beet sugars brown gently instead of scorching.
• Stack the cooked rotis under a cloth to keep them soft and pliable.

Variations

• Stir a pinch of grated ginger or green chili into the dough for a savory, spicier roti.
• Use ghee for a richer, more aromatic bread, or oil to keep it vegan.
• Add a teaspoon of nigella or sesame seeds for nutty texture.