saag phulka | spinach round flatbread

Phulka

makes around 10 phulkas

INGREDIENTS

• 2 cups organic stoneground wholemeal flour or wholemeal spelt flour (230 grams)

• 1/2 cup organic spelt flour (51 grams)**

• 1/2 cup organic white bread flour (63 grams)

• 2 cups spinach water (2 handful of spinach blitz in a blender with 1/4 cup water)

**If you substitute unbleached all-purpose flour for the white spelt flour, the metric amount is 60 grams.

Method

Making the atta, or dough

• Mix together all the flours: wholemeal spelt flour, white spelt flour and white bread flour.

• Add water slowly with one hand and with the other, mix the flour until water has incorporated into all of the flour.

• The dough should not be wet but will be slightly sticky. It shouldn’t grab onto your fingers if you prod it but it will leave a slight residue. Do not over mix.

Making the phulka, or round bread

• To make the phulka, take a 3cm ball of dough, dipped in flour to coat the outsidea and flatten it into a round disc using a rolling pin. You will need to about 12cm in diameter. The phulka should be about 2mm thick.

• Place the disc directly onto a pan (tawa), on high heat. Let each side cook.

• Remove off heat and spread butter on top to keep from hardening.