Easy-peasy spinach roti and some useful tips


Being a south-Indian, it took me a while to learn the art of making good rotis. I once had a Gujarati roommate and her mom used to make these awesome chapattis for dinner. I picked up some tips from her, but when I tried it by myself it wouldn’t work. Always ended up tearing while rolling out the dough, a total mess! Practice and learning from relatives and friends over the years has made a lot of difference. They are not the perfect circles that my dear north-Indian friends can make, but I will get there one day. πŸ™‚


As with most kids, I have trouble getting mine to eat their greens. I have been successful in making these green rotis that they really love. These days I do not make plain chapatti at all, always mixed with pureed/cooked greens.

These are some techniques that I use for green rotis:

1. Adding some spices helps with flavor. Even slightly bitter greens can be used.


2. Kneading a very warm dough. I use a stand mixer for this purpose. Can be kneaded by hand too.


3. Letting the dough rest for a while in a closed container. It actually makes better rotis after a day in the fridge!


4. I use a cast-iron skillet at medium-high heat, no oil. Keeping this skillet dedicated for flat breads makes it easy to maintain and keeps the quality of rotis excellent.


5. Storing the bread wrapped in a cotton towel in a casserole till serving time.



Spinach roti

  • Servings: 15-20
  • Difficulty: medium
  • Print


baby spinach- 8 oz. (half of a big box)

whole wheat flour (atta)- 3 cup

turmeric powder- 1/4 tsp.

red chilly powder- 1/2 tsp.

cumin powder- a pinch

coriander powder- 1/4 tsp.

salt- to taste

ghee/ clarified butter- for smearing the finished roti (optional)


* Wash spinach and puree in a blender with about 1/4 cup water.

* Heat the pureed leaves in a pan and bring to a boil with the addition of spices and salt.

* Measure out wheat flour in a stand mixer, add hot/warm cooked greens and knead with dough hook. Add additional water to form a ball of dough.

* Let the dough rest in a closed bowl for a few hours. You could prepare the side dish during this time.

* Roll out thin circles on a floured surface. Use additional flour.

* Transfer to a pre-heated skillet. Wait for 30 seconds or till the roti picks up heat. Flip.

* Gently press with a cloth and let it puff or wait till brown spots appear. Repeat on the other side.

* Transfer to a cloth-lined casserole. Smear with ghee (optional). Stack more rotis the same way.

32 responses to “Easy-peasy spinach roti and some useful tips

  1. Looks yum Apsara.. My MIL keeps telling me to try this method and I keep forgetting and just make plain ones instead..just can’t shake off the lazy in me and my daughters one fussy eater too. About time I cooked some..will try soon. 😊


  2. I have had roti at my friends homes but have never really thought of making it at home, I love that this has spinach and is a type of roti that I would actually have to try making at home as I am curious to how this would taste!


      • I don’t bake bread as much at home, but I do bake a thinner lavash type of bread very very occasionally…when I make dough at home its usually for pastry dishes, I need to experiment more with making basic bread at home πŸ™‚


  3. I seem to have missed seeing this when first posted. I came across it today and have made the dough with wild greens instead of spinach. Would it be ok with you if I post it and give your link? That is if they and the photos turn out?


  4. I made your beautiful spinach rot is with wholemeal spelt flour! They are fantastic, my dear friend! xxx


  5. Pingback: Meatless Monday- In quest of the perfect gluten-free flatbread/ roti | Eating Well Diary·

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