For this Indian bread you will need:
220 grams of spinach leaves
500 grams of atta flour. If you do not have atta flour, then you can mix 250 grams of wholemeal flour with 250 grams of plain flour
1 teaspoon of salt
2 teaspoon of ghee
1 cup of water
Ghee or oil for cooking
Wash and cook the spinach. Drain and chop them. Squeeze any water.
Sift the atta flour with the salt in a bowl. Add the spinach, ghee, and water. Mix it and make a soft dough (use more or less water). Knead the dough on floured surface for 4 minutes, and place the dough in an oiled bowl for 30 minutes.
Divide the dough in 24 pieces. Use a belan and chakla to make circles of 10 centimeters with 2 mm of thickness. You can use a dough press too.
Heat a frying pan or tava, add ghee or oil, and cook one roti each time. Cook each side for 2 minutes (do not overcook). Remove the roti, and cover it with a tea towel to keep it warm. Repeat the process with the rest of the dough....ENJOY!