Makes 4 breads
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3/4 cups whole wheat flour
1/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon whole cumin seeds
3/4 teaspoon salt
1/2 cooked spinach, drained well (frozen is fine, just microwave to defrost, then press out all the water)
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
2 tablespoons water, or more as needed
flour for dusting
1 stick butter or 1/3 cup oil in a bowl with a brush for cooking
Put both flours, cumin, salt, spinach, chiles flakes, and oil in a large shallow bowl or the bowl of a food processor. Add the water in a stream, and process or mix as the dough begins to crumble together together. Gather the dough and knead for a minute or two, dusting with flour if it sticks. Cover and set aside for 30 minutes.
Divide dough into 4 equal portions. Working with one at a time, place one ball, lightly dusted with flour on work board. Roll the dough into a 6-inch circle, dusting often to prevent sticking.
Brush top with oil and fold the circle in half. Brush the top of the half circle with more oil. Fold again to make a triangle. Dust with flour and use the rolling pin to stretch it into a 7-inch triangle. Roll all the breads the same way and keep them covered with plastic wrap.
Heat a large frying or cast-iron pan over high heat until hot. Add one bread, and reduce heat slightly. Cook until the underside of the bread is spotted, about 2 minutes, then turn and cook the other side the same way.
Meanwhile, brush the baked side with oil or take a stick of butter and run it across the hot surface. Flip the bread. Brush the second baked side with oil or repeat the buttering, and flip the bread again. Cook bread until nicely fried and brown. Remove and keep warm in the oven as you cook the remaining rolled breads the same way.