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Begin by peeling and chopping the beetroot.
Place the chopped beetroot in a blender, add water, and blend until you achieve a smooth puree.
Once blended, strain the beetroot puree through a sieve to eliminate any thick bits, resulting in a smooth juice.
In a mixing bowl, add the whole wheat flour.
Gradually incorporate the beetroot juice into the flour, mixing while kneading to create a soft dough.
Add the olive oil to the dough and knead again until it becomes smooth.
Divide the dough into small, equal-sized balls.
On a lightly floured surface, roll each ball into a thin, round shape using a rolling pin.
Heat a flat pan (tawa) and place the rolled roti onto it.
Cook one side until bubbles start to form, then flip it over.
Cook the other side, pressing gently with a cloth or spatula.
For an extra touch, you can puff the roti directly over a flame for a few seconds.
Optionally, spread some butter on top to keep the roti soft for a longer time.
Serve the beetroot roti with your favorite curry, plain yogurt, or enjoy it on its own—it's delicious either way!