Ingredients

• 1 cup broccoli florets

• 1 cup spinach leaves (tightly packed)

• 2 cups whole wheat flour

• 2 teaspoons olive oil (divided)

• 2 tablespoons water (may be slightly more or less, adjust as needed)

• 2 tablespoons low fat butter

Method

1. Boil broccoli for 3 minutes, then add spinach, cover, and cook for another 3 minutes until wilted and the broccoli is soft.

2. Drain and rinse under cold water to stop cooking, then blend into a smooth paste using minimal water.

3. In a mixing bowl or KitchenAid (speed 2), combine wheat flour, broccoli-spinach paste, and 1 teaspoon olive oil.

4. Mix and gradually add about 2 tablespoons of water to form a soft dough.

5. Add another teaspoon of olive oil and knead until smooth.

6. Cover and let the dough rest for 10–15 minutes.

7. Divide the dough into 10 equal balls and roll into thin circles using flour to dust surfaces (e.g, rolling board, rolling pin, etc.) and prevent sticking.

8. Cook each chapathi on a hot tawa or frying pan until golden spots appear on both sides.

9. Brush with low-fat butter and stack in an insulated container to keep them soft and fresh.

Time

Tips

• Chop broccoli into small florets, then loosely fill the measuring cup—no need to pack them—for an accurate 1-cup measure.

• Roll the dough evenly (not too thin), then gently flip in your hands to shake off excess flour.

• Cool completely, stack with parchment between, and freeze in an airtight bag for up to 2 months. Reheat gently to keep soft.

Photos