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Author Notes: Whole wheat Indian flatbread goes green —Tisa Thomas
cups chopped frozen spinach, lightly thawed
sprigs cilantro, chopped
serrano pepper ( Indian green chili), chopped
cup water, or more, if needed
cups finely ground wholewheat flour(Indian atta flour), plus more to knead
tablespoons olive oil
- 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.
- 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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