These are tasty Indian flatbreads that go well with any saucy/ curried dish. Best when served hot and fresh, but can be reheated.
YIELD: 8 x 8" Rotis
250 g Chana Flour
200 g White Wheat Flour (all-purpose)
5 g Salt
2.5 g Ajwain, roasted (not essential)
100 g Spinach, washed and chopped
1/2 bunch Cilantro, washed and chopped
4 Green Onions, sliced thinly
2 Green Chilies, seeds removed and finely chopped
250 ml Water
Flour, for dusting
Ghee or Vegetable Oil, for frying
1) Mix together all ingredients except for the water. Gradually add the water and combine into a soft dough. You may not need all the water.
2) Cover the dough with a moist towel and let rest for 20 minutes.
3) Divide the dough into 8 balls, and roll into 8" flats. Dust to keep from sticking.
4) Heat a pan on medium-high. Bake the rotis, one at a time, with ghee or oil until lightly golden on both sides. Be sure to wipe the pan clean between rotis because excess flour will blacken.