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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 4 |
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I picked out this wonderful recipe from the Thursday magazine. Hope you enjoy it! Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
1/4-1/2 cup warm water |
1 teaspoon fresh yeast |
100 g melted butter or 100 g ghee |
1/2 kg fresh spinach, washed,stems discarded and leaves chopped |
1 medium onion, peeled,washed and finely chopped |
1/2 teaspoon cumin powder |
3 green chilies, washed and finely chopped |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
2 -4 tablespoons lemon juice |
1/4 teaspoon salt |
Directions:
1. Sift the flour and salt into a bowl.
2. Sprinkle the yeast over 1/4 cup of warm water and stir until dissolved.
3. Add it to the flour.
4. Add the butter and knead gently until the dough comes away from the sides of the bowl and is smooth and elastic.
5. Place the dough in a oiled bowl.
6. Cover and leave for 45 minutes.
7. Sprinkle the chopped leaves with a little salt.
8. Squeeze all the liquid from the spinach leaves with your hands.
9. Mix the squeezed spinach with onions, cumin, green chillies, salt to taste and lemon juice.
10. Preheat oven to 200C.
11. Make 10-15 balls from the dough.
12. Roll each ball into a circle.
13. Place about 1 tbsp.
14. of spinach mixture in the centre of each dough circle and moisten the edges with water.
15. Lift dough at 3 points along the circumference of the circle, the same distance apart and pull up to join in the centre, to form a pyramid.
16. Seal the edges by pinching together.
17. Place on a greased tray and bake in a preheated oven for 30-35 minutes or until golden brown.
18. Serve warm for breakfast or as a snack in the evening.
19. Enjoy!
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