Chapati with spinach
Chapati con gli spinaci
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Spinach
Chickpea flour
salt to taste.
extra virgin olive oil
water
1 pinch of baking soda
Rosemary
You carve (low heat) a pan with the diameter of a traditional flatbread (30 cm) and brush them with a little olive oil.
Meanwhile, prepare the batter with gram flour: the batter should remain fairly liquid, almost "creamy" (in relation to a flatbread: 3 tablespoons flour and half a glass of water).
Add a teaspoon of olive oil, a pinch of baking soda and a little chopped Rosemary and salt.
Put the mixture directly into the Pan trying to distribute it all over the surface.
Keep the flame a little backed up and then turn the chapati to make it cook on the other side: crispy and browned is ready when it is.
Meanwhile Cook the spinach and serve with Indian bread.
(Thanks to Valentina B.)
