Spinach Roti

How to Prepare

1. Wash and blanch the spinach leaves in boiling water for 2 minutes, then immediately transfer to ice water to stop cooking. Drain and blend into a smooth puree.
2. In a large mixing bowl, combine whole wheat flour, spinach puree, salt, cumin seeds, and green chili (if using).
3. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 10 minutes.
4. Divide the dough into 20 equal portions and roll each portion into a ball.
5. Dust a rolling surface with flour and roll each ball into a thin circle, about 6-7 inches in diameter.
6. Heat a tawa over medium heat. Place the rolled roti on the tawa and cook for 30 seconds or until small bubbles appear.
7. Flip the roti, apply a little oil or ghee on the cooked side, and cook the other side for another 30 seconds, pressing lightly with a spatula.
8. Flip again, apply oil or ghee on the other side, and cook until both sides have golden brown spots.
9. Remove from tawa and keep warm in a covered container or wrapped in a clean kitchen towel. Repeat for remaining rotis.
10. Serve hot with yogurt, pickle, or any curry of your choice.