Spinach and Parmesan Chapathi

Ingredients


4 cups Fine wholemeal flour or
3 Cups fine wholemeal flour
1 Cup Higrade Flour
1/2 cup finely chopped frozen spinech
1/2 cup grated parmesan cheese
11/2 Tsp salt
7 Tsp Olive oil or sunflower oil
1 1/2 cup Lukewarm water

Directions

Put flour in mixing bowl, mix chopped spinach and parmesan cheese
reserving about half cup for rolling chapatis.
Mix salt through the flour in the bowl, then rub in sunflower or olive oil, (can use ghee-clarifeied butter too).
Add water all at once and mix to a firm but not stiff dough.
Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be).
Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer (if left overnight, the chapatis will be very light and tender).
Shape dough into balls about the size of a large walnut.
Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a crepe.
 After rolling out chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapatis, starting with those that were rolled first.
Put chapati on griddle and leave for about 1 minute until it's lite brown
Turn and cook other side a further minute,
pressing lightly around the edges of the chapati with a folded tea towel
This encourages bubble to form and make the chapatis light.
As each one is cooked, wrap in a clean tea towel until all are ready.
Serve immediately with butter, dry curries or vegetable dishes,lentils