INGREDIENTS

2 hands full of spinach wash and chopped finely

1/2 cup chickpeas flour

1/2 cup amaranth flour

1/2 cup millet flour

1/2 cup sorghum flour(you can use cornflour too)

2 1/2 tablespoons oil, corn or canola/or you’re choice

1 teaspoon cumin

1/4 teaspoon turmeric

salt to taste

some oil for making flatbread / or roti

METHOD

1: Take bowel, and mix all flour, chickpeas, amaranth, sorghum, and millet, all mix in the bowel. Then add spinach,  oil, cumin, turmeric, salt to taste and mix all well with your hand. Then take some water and add little by little, and make dough and dough have to tatie, (so you can make boll and roll), after making dough take little oil to add on top of the dough and rub all around, cover with the dish and keep half an hour.

look in the picture dough will look like that.

2:Make all same size boll, take some dry gluten-free flour to roll the roti,

look in the picture, I have some rice flour, you can have any gluten-free flour that ok.

3: Put the  pan on the stove medium heat, then roll whole boll in the flour, then put some flour on the counter or cutting board,and roll with rolling pin, keep 1/4 inch think, then put on the pan, keep heat medium low and let cook 20 or 30 second,  (depending on your stove) then turn over and let cook another side nice and little golden spot all over, then brush little oil on top and turn over and brush little oil on this side to, then press with patellar and make nice and little golden both side, it nice and crunchy and soft.

Here we go our delicious and full of green, plant bassed flatbread ready.

Note:  When you roll then  you have to roll very slowly, because it is gluten free so break easly. you can eat any time of day, with aftrnoon tea too, good for kids lunch box and good way to make them eat veggie.

This is vegan, allergy-friendly, gluten-free, dairy-free, nut-free.