|I used the base of a smaller pot to flatten the tortilla while it cooks|
This blogger calls it a roti because it was cooked for an Indian theme party. Since I had mine with BBQ ribs, I called it a tortilla instead.
I was very surprised at the enthusiastic response to this spinach speckled tortilla which took so little time to make ( ignoring the time taken for the flour to rest ). Best on days when your cooking is interrupted by the many things that need your attention.
Credits : maameemoomoo
250 g whole wheat flour
1 Tbsp softened butter
1/4 tsp sea salt
1/2 cup tepid water
Leaves of 3 bunches of spinach
Combine flour and salt in a mixing bowl. Set aside.
Wash and spin dry the leaves of 3 bunches of fresh spinach. Microwave for 2 minutes.
Chop the leaves as you would do for garlic, in a rocking manner, until the wilted leaves are coarsely minced.
Combine leaves with water.
Create a well in the centre of the mixing bowl holding the flour. Add butter, spinach and water.
Stir with a pair of chopsticks ( I find this implement best since least flour clings to it and reduces waste ) until flour is clumpy.
Still with the wet flour in the mixing bowl, mix and knead by hand until all the ingredients come together to form a ball.
Cover and rest for one hour at room temperature ( due to some chores, I left it there for 6 hours )
Heat a frying pan.
Make out 10 portions of flour balls and roll out to make a 5 inch pancake. Meanwhile heat up a frying pan at medium heat.
Pan fry the tortilla until brown spots form. Turn over and repeat.
Transfer warm tortillas to a towel and cover. Let it rest for at least 10 minutes until it is slightly softened by its own moisture.
Eat warm with curries. I enjoyed mine with syrupy slow cooker apple pork ribs.