Palak roti is a healthy and delicious Indian flatbread prepared with whole wheat flour and blended with fresh spinach (palak) to infuse flavour and health benefits. This green roti resembles an attractive attractor but, at the same time, presents a unique twist on Indian bread. The earthy taste of spinach matches the modest flavour of wheat flour; thus, palak roti is a healthy option for breakfast, dinner, or lunch. A palak roti is an excellent way to increase your greens intake because it is drenched in essential vitamins, iron, and fibre. This palak roti recipe begins with fresh spinach; it gets blanched and pureed and smooth. A little spice, including cumin, turmeric, and just a pinch of salt, makes the spinach puree taste amazing when combined with whole wheat flour. The dough is kneaded into a soft, smooth paste and divided into small portions. Every portion is rolled out nearly to flatten it and later cooked on a hot tawa or grill along with a splash of ghee or oil to give it a soft, crispy texture. The recipe for palak roti is quite simple and can be adapted according to personal taste by adding other greens or spices pleasing to one's taste buds. However, palak roti, served with sour yoghurt, pickle, or vegetable curry, makes for a wholesome meal. Palak roti is an independent dish but is also part of a much larger spread that brings all the goodness of spinach to the table in a delightful and flavourful way.

• 1 cup spinach
• Garlic
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• Salt
• Ghee
• Atta

• Palak roti starts first with fresh leaves of spinach.
• Wash the leaves well to get rid of dirt or impurities. Then, blanch the spinach in boiling water for 2-3 minutes. As soon as the spinach is wilted, it should be drained and then immersed in a bowl of cold water to keep its bright green colour as fresh as possible.
• When the spinach has cooled, blend it into a smooth puree in a blender or food processor. This spinach puree should be set aside on the side.
• In a large mixing bowl, add whole wheat flour a pinch of salt, some cumin seeds, and a little turmeric powder to the flour. The above spices make the dough taste earthy and impart flavour to the dough.
• Gradually add the puree of spinach to the flour mixture, slowly mixing them with your hands so that liquid gets incorporated into the flour.
• The dough will be sticky initially, but let it become kneaded until you will see soft and smooth dough. If the dough sticks to your fingers, add a bit more flour, but be careful not to add too much flour because the roti would become too hard.
• Once done, cover it with a damp cloth and let it rest for about 20-30 minutes.
• Once the dough has rested, cut it into equal-sized pieces and roll into balls.
• Lightly flour your rolling surface, then roll your dough balls into a round shape.
• Try moving these rotis evenly so that they will cook up uniformly, but don't worry if it doesn't turn out to be the perfect circle rustic shape adds to the charm of the dish. Adding a small amount of dry flour might help if it sticks to the rolling pin or surface.
• Take a non-stick pan or tawa and heat it on high flame.
• Once the tawa is heated, place rolled roti in the pan and cook for 1-2 minutes when you start to see small bubbles on its surface.
• Flip over the roti, cooking the second side and lightly pressing it with a spatula to ensure even cooking.
• Flip it once again when you see that the second side has cooked, then cook the other side for another 30 seconds to a minute as per your preference regarding crispy roti. If that is not enough, you may add some oil or ghee on top for added flavour and texture, or cook it dry to preference.
• Once cooked, take the palak roti off the tawa, and keep it warm in a container lined with a clean kitchen towel.