Palak Roti (Spinach Flatbread)

About this recipe

Whole wheat flour meets blanched, pureed spinach to create a dough that's rolled and cooked on the griddle, the spinach adding mineral earthiness and keeping the roti soft and supple even when cool. Ajwain seeds and cumin provide aromatics, a fresh ginger-green chilli paste adds heat, and turmeric gives a hint of warm spice. The green color fades slightly with cooking—don't worry, the flavor stays strong and the roti gains a subtle, complex taste. Palak roti is India's way of getting greens into breakfast: blanch and puree spinach with green chillies (the chillies help preserve the color and add heat), then work it into a dough with whole wheat flour. The spinach provides moisture, so you may need less water than usual. The earthiness of spinach plays beautifully against the warmth of ginger and the slight bitterness of turmeric, creating a roti that's more interesting than plain wheat but still familiar. This is high in iron and fiber, and completely vegetarian. Blanche the spinach quickly (just until it darkens, 2-3 minutes) to preserve color and set the chlorophyll. Squeeze dry before pureeing, or the dough will become wet and sticky. Roll the dough gently—it's more delicate than plain wheat roti and tears more easily—and cook on the griddle with ghee, pressing lightly with a spatula to encourage browning. The roti should puff slightly as it cooks, steam escaping and the dough becoming soft and layered. Stack hot spinach rotis under a cloth to stay soft. Serve with cooling raita (yogurt with cucumber and herbs) or spicy pickle to balance the mild earthiness. These keep for a day at room temperature and can be refrigerated and reheated by warming them lightly in a dry skillet. The flavor develops as they cool—leftovers are often as good as fresh. Pair with something cool and tangy to balance the warm spice.