Spinach And Yogurt Flat Bread Recipe

Ingredients

• 2 cups roughly chopped spinach (palak)
• 1 cup hung curds (chakka dahi)
• 4 flat breads (pita bread or ready made
• olive oil for brushing
• sea salt (khada namak) for sprinkling
• 1 1/2 tsp cumin seeds (jeera)
• 2 tbsp sesame seeds (til)
• 1/4 cup desiccated coconut
• 1 garlic (lehsun) cloves
• 1 tsp salt (namak)
• 2 tsp olive oil
• salt (namak) to taste

Steps

1. Place 2 flat breads on a baking tray, brush it with olive oil and sprinkle little sea salt over them. Turn the flat breads over and brush the other side with olive oil.
2. Bake them in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the edges turn a little brown in colour. Keep aside.
3. Repeat steps 1 and 2 with the remaining 2 flat breads.
4. Heat a broad non-stick pan, add the cumin seeds and dry roast on a medium flame for 1 minute.
5. Add the sesame seeds and coconut and sauté on a medium flame for 3 minutes.
6. Transfer this into a deep bowl, add ½ tsp of salt and mix well. Keep aside.
7. Place a garlic clove on a flat surface, sprinkle the remaining ½ tsp of salt over it and mash it lightly with the side of a knife. Chop it and again mash it with a knife till it turns smooth.
8. Add the mashed garlic to the curds and mix well. Keep aside.
9. Combine the spinach, 2 tsp of olive oil and salt in a deep bowl and mix well.
10. Place 2 baked flat breads on a baking tray and spread ¼ th of the garlic-curd mixture evenly over it. Put ¼ th of the spinach mixture over it and spread it evenly.
11. Bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes.
12. Sprinkle ¼ th of the sesame–cumin seeds mixture evenly over it and cut into 4 equal portions.
13. Repeat steps 10 to 12 to make 2 more flat breads.
14. Serve immediately.