- 3-4 garlic cloves, finely minced
- 3 cups finely chopped chard
- 2 cups whole wheat flour + more for rolling and dusting
- 1 tablespoon oil
- 1 teaspoon turmeric
- 1 tablespoon red chili powder/or cayenne/or red chili flakes (or as per taste)
- water (about 1/2 cup)
- oil, for frying
Using your hands make a dough, which would be soft but not sticky. Adjust the amount of water if it gets too dry and crumbly (add more) and add more flour if it tends to get too sticky. You will need to knead the dough for about 5 minutes
Dust each portion with some wheat flour and roll them out into circles with a rolling pin. If they stick, dust the flattened rotis with more flour. You might have some trouble as the dough contains the greens and the spices.
Heat an iron skillet/tawa. If you do not have an iron skillet make the best use of your non stick pan. Gently pick up the rolled bread and place it on the hot skillet. Cook for a minute and flip it over with a spatula. Each side should have tiny brown spots .
Spray /drizzle one teaspoon of oil on each side and cook the bread while gently pressing down on them. They will get slightly crisp and dark with more brown spots on them.
Wrap the cooked rotis in a towel and store them in air tight containers.
They are the best when served immediately, but if you need to reheat them, you can wrap them tightly with a foil and warm them in the oven, or place them in ziploc bags, let the air out of the bag, seal it and heat them for about 30 seconds to a minute (depending on the microwave). Serve immediately and do not expose all of them to the air – which means serve them one at a time and keep the rest zipped in the bag till ready to use.