Beetroot Tofu Roti (No Tawa Neded) Recipe (with Video)

1. Trim the root off the beetroot, wrap in foil, and bake at 400°F for 55 - 60 minutes, until a fork can easily pierce the beet, or you can also boil it.
2. Peel and cut the beet into cubes, transfer into a food processor or blend with the silken tofu, blend till it's a smooth paste. Work quickly here, be careful not to burn yourself but the paste should be warm from the baked beets and not cooled down.
3. In a large mixing bowl, combine the flour and salt, mix well.
4. Pour in the beet tofu mixture, should be about 1 cup, and start to mix and bring the dough together.
5. Add a little bit of warm water at a time as needed, knead with your knuckles till the dough is soft and smooth.
6. Cover with a cloth and let it rest for 15 minutes.
7. When the dough is rested, add in the vegetable oil, and knead to mix it in, the dough should be soft but not sticky, nor cracking.
8. Divide the dough into 8 portions for big rotis, or 16 for small rotis, roll each portion into a ball between your hands.
9. Dust your work surface with some flour, flatten the dough ball, use a rolling pin to roll in one direction then rotate to create the round shape, it should be 1 1/2 to 2 mm thick, thin but not breaking when you pick it up.
10. Heat up your thick pan on high heat, place the rolled out dough onto it and wait till the bubbles appear, about 50 to 60 seconds.
11. Flip, and let it bubble up from the other side, for another 30-40 seconds.
12. Brush on a very thin layer of oil on both side and cook for another 10 seconds on each side.
13. Remove to a place and cover with a lid immediately, this is to trap the steam and moisture in so the roti does not harden.
14. Repeat to finish the rest of the dough, roll out and cook as you go.
15. Serve hot immediately, with some curry or any saucy dish, enjoy!