Make well in center of flour, add salt and oil. Whisk to combine
Add beetroot puree (boil beetroot 45 minutes, drain water and blend till smooth
Use fork to start bringing mixture together
Mix until dough starts to come together
Use your hands and start kneading
Knead until dough is elastic and smooth in texture. Cover with cling film let rest 30 minutes
Divide dough into four equal pieces
Roll into a long thin rectangle. This dough requires lots of flour to keep it from sticking to surface while rolling
Fold both sides half towards the center
Fold half again, make sure there is enough flour between layers so they don't stick together
Make the last fold over itself
Use sharp knife to cut strips across the dough all the way through
Unravel carefully to loosen the strips. Since the dough is soft, lay the strips in a a single file on a surface to dry out before cooking
