Prep Time

15 minutes

Cooking Time

10 minutes

Yields

6 – 8 pieces

Ingredients

• ½ kg of fresh spinach leaves, chopped
• 2 cups of whole wheat flour
• 1 bunch of fresh coriander, chopped
• 1 – 2 fresh green chilies, chopped
• sea salt as per preference
• some ghee or cooking coconut oil for the dough and for cooking the flatbreads

Directions:

• In a blender blend, the spinach, chilies, and coriander into a paste consistency. Add a few spoons of water if required.
• In a bowl add the spinach paste to the wheat flour and knead into a smooth dough. Add a 1-2 few tbsp of ghee or coconut cooking oil along with a few tbsp of water as required for the dough smoothness.
• Cover the bowl with a kitchen towel and let rest in a warm place for about 15 minutes.
• Divide the dough into 6 – 8 balls and roll out each ball into a thin circle with a rolling pin. Lay out flat the circled dough side by side
• Heat about a tsp of ghee or cooking coconut oil in a skillet or a flat-concave frying pan for each flatbread and cook the flatbreads for two-three minutes on both sides until cooked and brown
• Serve hot immediately

Notes:

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This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.