Author Notes
Whole wheat Indian flatbread goes green —Tisa Thomas
Ingredients
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1 1/2 cups
chopped frozen spinach, lightly thawed
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2 sprigs
cilantro, chopped
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1
serrano pepper ( Indian green chili), chopped
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salt
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1/4 cup
water, or more, if needed
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1 1/2 cups
finely ground wholewheat flour(Indian atta flour), plus more to knead
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3 tablespoons
olive oil
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salt
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water
Directions
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In a blender or mixer, process spinach, cilantro, pepper, salt to a smooth puree.
Add in only enough water for it to reach a thickish liquid consistency.
In the bowl of a stand mixer using knead attachment or bowl of food processor, add green puree and upto 1 cup wheat flour, oil salt. Knead in machine till smooth dough turns out, sifting in additional flour, pouring in sufficient water for mixture to be elastic and pliable.
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Take dough out on work surface and knead gently a few more times. At this stage it should be smooth and shiny. Cover with a damp clean kitchen towel 10-15 minutes.
Divide dough into 1- 2" balls. Roll out one and leave the rest covered.
Have a flat top pan or griddle heated to medium on stove. Place rolled out round onto skillet.
Heat on both sides, brushing with additional oil if needed(or butter:-) till cooked / burnished with brown spots on both sides.
Repeat with remaining balls.
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