Ingredients:
For spinach puree:
1 bunch of fresh spinach
1/2 cup water
Water for blanching + ice bath
2..5 cups multigrain flour or whole wheat flour + 1 tbsp flour for dusting and rolling
1 tsp salt
1 tbsp vegetable oil + 1 tbsp more for greasing
3/4 c of Spinach Puree
3/4 c water
Directions: Spinach Puree:
Wash the spinach leaves. You don't have to trim the stems. Bring a pot of water to a boil. Ready another bowl of water with ice cubes in it.
Submerge your spinach into the boiling water using tongs. When it turns a bright green, and cooks (will be floppy when you lift it out of the water), remove from the boiling water with the tongs and drop into the bowl of ice water. This will stop the cooking and keep the color bright green.
Once cooled, drain the spinach from the water and add the wilted, bright green spinach leaves into a blender jar along with 1/4 cup water. Blend into a smooth puree. Set aside.
Dough Recipe:
In a wide bowl, add the flour, salt and make a well in the center. Add 3/4 cup of the spinach puree and knead for about 4-5 minutes. It will be a tight dough.
Brush with the oil, cover, and let rest for 20-30 minutes.
Making Roti:
Heat a large skillet on medium-high heat.
Divide the rested dough into 12 equal parts and roll each one into a ball. Dunk each ball generously in the flour and roll out into a disc as thin as you can. Use flour to help roll easily.
This is a very soft dough, so you can roll them out, dust generously with flour to prevent sticking.
Have a small bowl of oil (about 1tbsp) on the side with a pastry brush.
When the skillet is hot, add one rolled roti. When you see small bubbles on top, within 30 seconds or so, flip.
Brush the cooked side lightly with a little oil and flip immediately. Using the same brush (without dipping back into oil), brush the other side with oil. Flip.
Continue cooking, flipping every 30 seconds until you see golden brown spots all over on both sides.
Transfer cooked roti to a plate and server warm with any curry or lentil.
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