Wash and clean the spinach leaves and their stalks. Pressure cook them for a couple of minutes with very little water & salt. Or boil & blanch them before grinding them into a smooth puree

Now in order to make the dough for spinach roti, we have to keep in mind that for every cup of whole wheat flour, we are going to need half a cup of spinach puree. Here we have 2 cups of whole wheat flour and around 1 cup of spinach puree.

Add some carrom seeds and knead the dough. It should be soft, but not sticky. Apply some oil over the dough and leave it covered for a couple of minutes.

Pinch off 10 equal dough balls and roll them between your palms to make them smooth.

Now, flour your rolling surface and your rolling pin and start rolling them into a circle. Use your wrist and your rolling pin to stretch and rotate so that it takes the circular shape.

Once you have the chapatis of around 7-8 inches in diameter, place them on the griddle. Once you see bubbles rising on the surface, turn it over using a tong. Let the other side also get roasted with small brown spots

Now, remove the griddle and place the chapati directly on the fire burner nozzles of your stovetop. One it starts to puff up, turn it over. Keep it on fire for 2-3 seconds for each side otherwise, it will start to burn.

Remove them from the fire and serve. You can slather some ghee or clarified butter, or even normal butter to make them rich and delicious