Spinach Roti

Not as hard to make as one might think! The important technique is in the pressing action of the palm while forming your dough to make it as smooth as possible without over working it. A soft roti dough makes for a moist, satisfying roti.

makes 8 rotis


4 heaping cups chopped spinach, not packed

1 Tbsp EVOO (extra virgin olive oil)

2 cups (250g) roti flour + extra for flouring your working surface

2 tsp ajwain

1 tsp salt

1 tsp pepper

2-3 Tbsp EVOO (extra virgin olive oil)

1 cup water (may vary)



  1. In a skillet or frying pan, sauté spinach in olive oil for 3-4 minutes, until wilted. Set aside. 
  2. Combine roti flour, ajwain, salt, pepper, and spinach. Using your hands, mix the ingredients together. Add olive oil and then half the water, using your hands to mix and get a feel for the dough consistency. Add the remaining ½ cup of water slowly, continue to mix and form a large ball of soft dough, pressing continually with the palm of your hand.*
  3. Cut dough into 8 equal pieces. Roll each into a medium ball with your palms, pat gently to make a flat ball, flour on both sides and set aside. Repeat for each additional roti. 
  4. Flour the working surface & rolling pin. Using even pressure, roll the dough into a  6”  diameter disc. On a dry (with no oil) flat top or cast iron skillet, cook the roti for roughly 2-3 minutes (until brown cooking spots form) and flip. Cook on the other side. Remove and set out on a platter. Repeat for each. At this point, you may stack the rotis with parchment paper in-between each and freeze or set aside for serving later. 
  5. On high heat over your stovetop, place the roti right on the burner and fire for 1-2 minutes until charred.  Rub ghee on one side and squish with your hand a couple of times. This softens the roti. Serve immediately. 

ideas / variations

  • Use beet or carrot as part of your base instead. 
  • If you do not have a gas stove, use a cast iron skillet for step 5. 
  • Replace ajwain with coriander or fenugreek leaves.