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Bushra Waheed

Spinach Roti Recipe

Soft and flavourful Spinach Roti made with fresh spinach, whole wheat flour, simple spices, and aromatic desi ghee. This wholesome Pakistani flatbread makes a satisfying and energy-boosting lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings: 8 rotis
Cuisine: Pakistani
Ingredients Method Notes

Ingredients
  

  • 2 packed cups approximately 120 g fresh spinach leaves
  • 2 cups 250 g whole wheat flour, plus more for dusting
  • 1 small green chilli
  • ½ tsp cumin seeds
  • ½ tsp carom seeds ajwain, optional
  • ½ tsp red chilli powder
  • ¾ tsp salt or to taste
  • 1 tbsp desi ghee for the dough
  • 2 –4 tbsp water only if required
  • Desi ghee for generously brushing the cooked rotis

Method
 

  1. Wash the spinach leaves thoroughly and drain them well.
  2. Place the spinach and green chilli in a blender.
  3. Add two tablespoons of water and blend until smooth.
  4. Combine the whole wheat flour, cumin seeds, carom seeds, red chilli powder, and salt in a mixing bowl.
  5. Add the spinach purée and one tablespoon of desi ghee.
  6. Mix well and begin kneading. Add a little water only if required.
  7. Knead for 5–7 minutes until a soft and smooth dough forms.
  8. Cover the dough and allow it to rest for 15–20 minutes.
  9. Divide the dough into eight equal portions and shape them into balls.
  10. Lightly dust each ball with flour and roll it into a thin circle.
  11. Heat a tawa or flat skillet over medium-high heat.
  12. Cook each roti until bubbles appear, then flip it over.
  13. Cook the second side until light golden spots develop.
  14. Flip once more and cook until the roti is evenly done.
  15. Remove from the tawa and immediately brush generously with desi ghee.
  16. Keep covered and serve warm.

Notes

Drain the spinach properly before blending.
Add water gradually to prevent sticky dough.
Keep the dough soft for tender rotis.
Do not overcook the rotis.
Brush them with desi ghee while they are hot for the best flavour and softness.
Adjust the green chilli and red chilli powder according to your preference.
Serve fresh with yogurt, pickle, chutney, daal, or curry.