Chapathi flour - 2 & 1/2 cups
Spinach leaves from a bunch with stalks removed
Fat free milk (or water) - 1 & 1/4 cups ( more or less depending upon the quantity of the flour. If using milk, let it be at room temperature.)
Salt - 1 tsp
Oil / ghee to fry the rotis
Preparing spinach rotis: Cook briefly the spinach leaves adding a tbsp of water until it is just wilted. Wash them with cold water, drain and finely chop. Squeeze out any extra water present. Add salt to the flour to a bowl and mix well. Then add spinach and later milk little by little till a soft, pliable dough
Knead for five minutes, cover and rest it for at least 30 minutes. Divide the dough into 12 balls equal in size. Work with one ball at a time keeping the rest covered. On a lightly floured surface like a rolling board or the counter top, evenly roll out the ball in to approximtaely 6 - 7 inches circle with a millimeter thickness. Keep dusting lightly with flour to avoid sticking
the dough to the rolling surface.
If you want layered, flaky parathas instead, roll the dough ball into a five inches circle, spread 1/4 tsp oil, fold into half and then fold one more time to get a triangle. Roll it into a thin triangle as below.
Heat a tava / griddle / heavy based frying pan. Fry one roti at a time on medium heat. Place the rolled triangle onto the hot griddle. Toast for about a minute. Small bubbles start to appear on the surface. Then flip it to the other side using a spatula. Add 1/2 tsp oil around the edges and spread around 1/4 tsp oil on the surface. Toast the other side too. Keep moving around and pressing the roti a little with the spatula for uniform toasting including the edges. Flip the roti one more time if required. Properly toasted roti / parathas have small brown spots all over it. Remove the roti and keep it covered.
Make rotis similarly with the rest of the dough. Serve it with any vegetable dish / pickle / yogurt.
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