Spinach and thyme roti flatbreads
This is basically made with the same dough as the Potato and Dill Stuffed Parathas; I have simply used different ingredients to flavor it. Feel free to use a variety of dry spices or greens to make the chapati more interesting to the eye and the palate.
– 4 cups (200 g) spinach leaves, cooked and chopped
– 4 cups (500 g) all-purpose flour; 1 teaspoon salt
– ½ cup (32 g) fresh thyme leaves, chopped
– 1 teaspoon oil, plus more for oiling griddle
– 1 cup (250 ml) water
– 1 cup (100 g) melted clarified butter.
Squeeze the extra water out of the spinach. Sift the our and salt into a bowl and make a well in the center. Add the spinach, thyme, oil and water to the well and mix to form a soft, pliable dough.
Turn out the dough onto a oured surface and knead for 5 minutes. Place in an oiled bowl, cover, and allow to rest for 30 minutes.
Divide the dough into 15 balls. On a lightly-oured surface, evenly roll out each portion to a very thin 6-in (15-cm) circle.
Heat a griddle or large cast-iron skillet over medium-high heat, oil it lightly, and cook the roti one at a time. Cook for 2 to 3 minutes on each side. The roti will fluff and brown around the edges. Brush lightly with clarified butter and serve warm.
Food: Spinach And Thyme Roti Flatbreads