Spinach Roti
Ingredients
- 300 gWheat flour (sifted)
- 250 gSpinach (fresh, washed)
- 2 tbspghee (melted)
- 2 pcGarlic (finely minced)
- 1 tspCumin ground
- 0.5 tspTurmeric powder
- 1 pinchGray sea salt
- 1 pinchHot pepper en poudre
- 200 gAtta Flour
Method
A soft flatbread speckled with dark green, releasing the aroma of toasted spices. The texture is elastic and breaks easily, perfect for dipping into dahl or fresh yogurt.
- 1
Blanch the spinach in boiling water for 2 minutes. Drain and blend with the garlic until you get a smooth, thick puree that coats the back of a spoon.
- 2
Mix the wheat flour, Atta flour, cumin, turmeric, and salt. Incorporate the spinach puree and one tablespoon of ghee. Knead until the dough is supple, smooth, and no longer sticks to your fingers.
- 3
Divide the dough into golf-ball-sized balls. Flatten them with a rolling pin on a floured surface to obtain thin, even discs about 2 millimeters thick.
- 4
Heat a pan over high heat. Place the roti. When small bubbles appear on the surface, flip it. Press lightly with a cloth to make the dough puff up.
Frequently asked questions
How do you get this dish right?
- The dough must rest for 20 minutes under a damp cloth to relax the gluten.
- If the dough is too dry, add a little warm water drop by drop.
- Brush with ghee as soon as it leaves the heat to maintain softness.
How long does this dish keep?
Store stacked in a clean cloth. Reheat for 30 seconds in a dry pan.
