Palak Chapati

YOU WILL NEED:

•          1 to 2 tablespoons oil for kneading
•          2 tablespoons butter or ghee for toasting
•          ¼ cup to 1/3 cup water for blending (you can also swap with 1 ½ cups steamed and blended spinach + 1 to 2 tablespoons of water)

DIRECTIONS

1.       Add ¼ cup water to the bottom of a high-powered blender along with contents found inside your pouch.
2.       Pulse your mixture together until it forms a slightly ‘dry’ dough. Add more water 1 tablespoon at a time until you get to coarse meal consistency
3.       Pour your meal out onto a parchment lined surface and start to knead your dough together using 1 tablespoon oil at a time. After 2 tablespoons oil, if your dough is still too dry, add another tablespoon of water at a time, kneading in between each addition until you reach a lightly tacky (not sticky) dough
4.       Let your dough rest 20 minutes at room temperature. Cut dough or separate into 8 equal portions
5.       Roll each portion of your dough to about 1 inch thickness.
6.       Heat your ghee or butter in a skillet on medium heat. Add one of your rounds and cook your chapati on the first side until it begins to get bubbles on the top. Flip to other side, gently pressing down with a spatula. Cook until golden spots appear on your 2^nd side
7.       Remove from pan, spread a little ghee or butter on top and keep warm in oven until serving. Repeat for remaining 7 pieces adding more butter or ghee to the pan as needed

Delicious served with chutney, jam, dal or curry. Delicious used as wraps for veggie, seafood and egg fillings