Spinach paratha

Serves 8

Ingredients 

150 g Baby spinach leaves, stems removed 
2 Tblsp Water 
1.5 cups Whole wheat flour 
0.25 tsp Garam masala
0.5 tsp Sea salt 
1 Tblsp Olive oil blend 
2 Tblsp Ghee, soft 

Method

Wash the spinach and drain completely.
Add the washed spinach with the garam masala and water to a blender and blend until smooth.
In a mixing bowl, combine the spinach puree, olive oil blend, whole wheat flour and salt, knead together to form a dough.
If the dough is too dry, sprinkle over some water and continue to knead.
Knead until the dough is soft and pliable.
Set aside and allow the dough to rest for 30 minutes, cover with a damp cloth.
Divide the dough into 8 balls.
On a floured work surface roll out the spinach paratha until it is 2 mm thick.
Heat a frying pan over high heat and smear a little bit of the ghee in the pan.
Add the paratha to the hot frying pan and smear the other side with ghee.
When the paratha begins to bubble, turn it over and cook until black spots appear on both sides.
Remove from the hot pan and blot on kitchen towels before serving.