Ingredients:
1 cup red lentils (200 grams)
1/2 cup rolled oats (50 grams)
1 cup fresh spinach leaves, chopped (30 grams)
1/2 tsp cumin pdr
1/2 tsp garlic chopped
1/4 tsp turmeric pdr
1 tbsp olive / veg. oil
1/2 tsp salt
1/4 tsp black pepper pdr
1/2 cup water (120 milliliters)
green chilies to taste
coriander leaves chopped 2 tbsp
ghee to smear on cooked flat-breads optional
Preparations
Rinse and Soak the Red Lentils for 30 minutes, then drain them. Add it to the grinder jar with oats, chopped spinach, along with the other ingredients.
Pulse the mixture,gradually add water, 1 tbsp at a time, blending till it becomes a sticky dough.
The dough should hold together, not very wet, if wet, sprinkle little rolled oats.
While the dough rests for a few minutes, heat a non-stick skillet over medium heat. Add the olive oil and swirl it around to coat the surface evenly. Properly heating the skillet ensures that the wraps cook evenly without sticking. Avoid using high heat, as this can cause the wraps to burn before they’re fully cooked.
Divide the portion into equal size balls. Roll it well, flatten wit your palm, dust some flour on a rolling board, roll them as thin as possible, making sure that ends aren't too fat.
Carefully transfer one shaped flatbread to the preheated skillet. Cook for 2-3 minutes on the first side, or until golden brown spots appear and the edges look set. Flip the wrap using a spatula and cook the other side for another 2-3 minutes.
The wrap should feel firm and slightly crisp on the outside while remaining soft and pliable on the inside. Remove the cooked wrap from the skillet and place it on a plate. Cover it with a clean kitchen towel to keep it warm and prevent it from drying out. Repeat with the remaining dough portions. You may spread some ghee on top of each.
Once all the flat breads are cooked, serve them warm with your favorite dips, curry with gravy, paneer burji, pickle and curd to make it a complete meal, may add a salad.
Note- to make it protein rich you can add grated paneer to the dough, along with some green chilies, coriander leaves, to get Vitamin C.
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