Spinach Roti Recipe

Mix dry ingredients

In a large mixing bowl combine 2 cups all-purpose flour, 1/2 tsp salt, and 1/4 tsp sugar. Whisk briefly to distribute ingredients evenly.

Add fat and water

Make a well in the center, add 1 tablespoon vegetable oil (or ghee). Gradually add about 3/4 cup warm water while mixing with your hand or a spoon until a rough dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons additional flour; if too dry, add water 1 tablespoon at a time.

Rest the dough

Shape dough into a ball, brush lightly with oil, place in a bowl, cover with a damp cloth or plastic wrap and let rest for 20–30 minutes. This relaxes the gluten and makes rolling easier.

Blanch and chop spinach

Bring a pot of water to a boil. Add the 4 cups packed spinach leaves and blanch for 30–45 seconds until wilted. Immediately transfer to a bowl of ice water to stop cooking. Drain well and squeeze out excess water using your hands or a clean towel. Chop the spinach finely and set aside.

Cook aromatics

Heat 1 tablespoon oil in a skillet over medium heat. Add the 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and 1 finely chopped green chili (if using); cook 30–45 seconds until fragrant.

Season spinach

Add the chopped spinach to the skillet along with 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp garam masala and 3/4 tsp salt. Stir and cook 2–3 minutes to allow flavors to combine and excess moisture to evaporate. Taste and adjust salt.

Finish filling

Remove from heat. Stir in 1 teaspoon lemon juice. If mixture seems wet, cook a little longer over medium-low heat to remove more moisture. Let the filling cool to room temperature before assembling (10–15 minutes).

Divide dough

After resting, divide the dough into 8 equal portions (makes about 8 rotis). Roll each portion into a smooth ball and keep covered with a damp cloth to prevent drying.

Roll discs and fill

Lightly flour your work surface. Take one dough ball and roll into a 4–5 inch circle. Place about 2 tablespoons of the cooled spinach filling in the center. Bring edges of the dough up over the filling and pinch to seal, creating a filled ball. Gently flatten the stuffed ball and dust with flour.

Roll filled roti

Carefully roll the stuffed ball into a 6–7 inch thin circle, applying even pressure to avoid tearing and keeping flour handy to prevent sticking. If filling leaks, pinch and reseal before continuing.

Cook on skillet

Heat a heavy skillet or tawa over medium-high heat until hot. Place the rolled roti on the dry skillet; cook about 30–45 seconds until small bubbles form and the bottom has light brown spots. Flip and add a little ghee or oil (about 1/2 teaspoon). Cook the second side 30–40 seconds, pressing gently with a spatula; flip again and cook another 20–30 seconds until both sides have golden brown spots and the roti is cooked through.

Finish remaining rotis

Repeat rolling and cooking for the remaining dough balls and filling, keeping cooked rotis wrapped in a clean towel or in a covered container to stay soft. Use up to 2 tablespoons ghee/oil total while cooking (add a little more if needed).

Serve

Brush the hot rotis with extra butter or ghee if desired. Serve warm with yogurt, chutney, or pickles.