Spinach Rotis (Flatbread)

In a blender or mixer, process spinach, cilantro, pepper, and 1 teaspoon salt to a smooth puree. Add only enough water for it to reach a thick liquid consistency (about 1/4 cup).

In the bowl of a stand mixer using knead attachment or bowl of food processor, add green puree and upto 1 cup wheat flour, oil, and remaining salt. Knead in machine until a smooth dough forms, sifting in additional flour and pouring in sufficient water for mixture to be elastic and pliable.

Transfer dough onto work surface and knead gently a few more times. At this stage it should be smooth and shiny. Cover with a damp clean kitchen towel for 10–15 minutes.

Divide dough into 1- to 2-inch balls. Roll out one and leave the rest covered.

Have a flat top pan or griddle heated to medium on stove. Place rolled out round onto skillet. Heat on both sides, brushing with additional oil if needed (or butter) until cooked and burnished with brown spots on both sides.

Repeat with remaining dough balls.