Mix together whole wheat flour, sugar, salt and yeast.
Add oil and beetroot puree in the flour.
Add water to the flour and start kneading the dough with water/milk.
Once the dough gets together, leave for 5 mins rest.
After 5 mins, transfer the dough to work surface and knead to a smooth dough.
Transfer the dough in a well-greased bowl or container and cover with a cling film, and keep for first proving.
First prooving takes around 45-mins to 1 hr, depending upon the weather.
Once prooved or dough doubles in size, transfer to work surface, punch out the air, knead for 2 minutes.
Divide the dough into 4-5 equal parts, roll and make a smooth slider ball, and keep on a greased and floured pan for second proofing. This takes around 20-25 minutes.
Pre-heat the oven at 350 F or 180 C .
Once the dough balls rise and prooved bake for 15 minutes in the preheated oven at 350F/280C.
Once done, take out of the oven and cool on wire rack. Use as required. these stay fresh for4-5 days and can be freezed for 3 months.
For beetroot puree, peel and cut into cubes and cook in a pan with little water or in a pressure cooker. Cool and puree the cooked beets. Use as required and store rest in refrigerate an air-tight container.