In a mixing bowl, combine 1 cup whole wheat flour, 1/2 teaspoon salt, and 1/2 teaspoon cumin seeds.

Add 1/2 cup grated or pureed beetroot and 1 tablespoon oil, mixing until evenly combined.

Gradually add water and knead the mixture for 5-7 minutes into a soft, pliable dough.

Cover the dough with a damp cloth and let it rest for at least 15 minutes.

Divide the rested dough into 8 equal portions, rolling each into a ball.

On a lightly floured surface, roll out each ball into a 6-8 inch circle.

Heat a non-stick skillet over medium heat (around 180°C) and cook each paratha for 1-2 minutes on each side until golden brown spots appear.

Brush each paratha with a little oil if desired and serve hot with yogurt or chutney.