Palak Roti

1. 1

   Prepare the Spinach Puree (5 minutes)

   1.Bring a pot of water to a rolling boil. Add the washed spinach leaves and blanch for 2 minutes until they wilt.

   2.Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant green color.

   3.After a minute, drain the spinach and squeeze out as much water as possible. This is a critical step to prevent a sticky dough.

   4.In a blender, combine the squeezed spinach, chopped ginger, and green chili. Blend to a smooth, thick paste without adding any water.
2. 2

   Knead the Dough (10 minutes)

   1.In a large mixing bowl or 'parat', combine the atta, salt, and optional ajwain. Mix well.

   2.Create a well in the center and add the prepared spinach puree and 1 tsp of oil.

   3.Begin to mix the flour with the puree, incorporating it thoroughly with your fingertips.

   4.Gradually add warm water, 1 tablespoon at a time, only if needed. The moisture from the spinach is often sufficient. Knead for 8-10 minutes to form a smooth, pliable, and medium-firm dough. It should not be sticky.
3. 3

   Rest the Dough (30 minutes)

   1.Apply a few drops of oil over the surface of the dough to prevent it from drying out.

   2.Cover the bowl with a damp cloth or a lid and let the dough rest for at least 30 minutes. This allows the gluten to relax, which is essential for making soft, pliable rotis.
4. 4

   Shape and Roll the Rotis (10 minutes)

   1.After resting, knead the dough again for one minute to make it smooth.

   2.Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.

   3.Take one ball, flatten it slightly, and dredge it in dry atta.

   4.On a clean, dry rolling surface (chakla), roll it out evenly into a thin circle of about 6-7 inches in diameter. Use a minimal amount of dry flour as needed to prevent sticking, and brush off any excess.
5. 5

   Cook the Rotis (15 minutes)

   1.Heat a flat griddle (tawa) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.

   2.Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles forming on the surface.

   3.Flip the roti using tongs and cook the other side for about 45-60 seconds, until light brown spots appear.

   4.Flip it one last time. You can now either press the edges gently with a clean, folded kitchen towel to help it puff up on the tawa, or carefully place it directly on a medium-high open flame for a few seconds until it inflates like a balloon.

   5.Remove the puffed roti and place it in a casserole or a container lined with a clean kitchen towel to keep it warm and soft.
6. 6

   Serve

   1.Repeat the rolling and cooking process for all the remaining dough balls.

   2.Optionally, smear a little ghee or butter on each hot roti before serving for extra flavor and softness.

   3.Serve immediately with your favorite dal, curry, sabzi, or raita.

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