Breads and Papadums Recipes - Paratha Stuffed with Spinach

Ingredients

• 450g/1 lb spinach, chopped

• 2 green chilies, finely chopped

• 225g/8 oz whole wheat flour plus extra for dusting

• 250ml/8 fl oz warm milk or water

• 175ml/6 fl oz oil

• salt

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Method:

1. Cook the spinach in a little water until soft then drain and mash with fork. Mix in the chilies. Mix together the flour, milk or water, 15ml/1 tbsp of oil and the salt to a firm dough. Knead for 8 minutes until smooth then divide into 12 equal balls and roll out to 12cm/5 in circles.

2. Spread the spinach paste over the bread, fold in half, then in half again to make a triangle. Brush lightly with oil and gently roll out to a 15cm/6 in triangle, dusting with flour to prevent sticking.

3. Heat a frying pan (skillet) over a medium heat and brush with a little oil. Gently place a paratha in the pan and fry for 2 minutes. Turn over and brush with oil then fry for another 1 minute until golden brown and crisp on both side. Keep warm while you fry the remaining paratha.