Ingredients and Method to make Spinach Avocado Roti (Indian flat bread)
2 cups whole wheat flour (Atta)
salt to taste
1 tsp cumin powder
1/2 tsp red chili powder (optional) (or to taste)
Puree together
2 cups packed spinach leaves
1 large avocado (peeled and pitted)
2 dry red chilies
handful cilantro (coriander leaves)
1/4 cup water
Additional 1/4 cup water (if required) (see notes)
In a large bowl, add the first four ingredients and mix well. Keep aside.
In a blender, puree together spinach leaves, dry red chilies, avocado, cilantro and 1/4 cup of water into a smooth paste.
Pour this puree on the dry ingredients and slowly knead into dough. If more water is required, you can add a few tbsp at a time and continue kneading until the dough is soft and non sticky. ( I needed about 1/4 cup more)
Cover the bowl and let the dough rest for at least 30 minutes.
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Heat a flat pan, griddle/ tawa on medium to medium high heat
Divide the dough into equal lemon sized balls. With the help of a little dough roll out dough into a thin or thick circle (the way you like it)
When the flat pan/ tawa/ griddle is hot, place the rolled out dough on the tawa. When the lower side begins to get small brownish spots, flip over and cook the other side. When the other side gets brownish spots too, remove and serve hot with curry of choice
This roti does not need any oil or ghee, the avocados give it enough softness on its own.
Notes
If you need some more water, you can pour it into the blender once, give it a quick pulse and pour the water along with any residual avocado- spinach puree on the dough.
The amount of water you will need will depend on the size of avocado, mine was a large one and these proportions worked out perfectly.
In case you end up with a little sticky dough, add a little more whole wheat flour and knead some more.
