The glisten of the spinach leaves in my culinary
patch attracted me to make this for breakfast
In regular , I make it a point to plan breakfast
for the next day, as I don’t like to rise with
confusions of what to make the next day .
As planned it was cinnamon buns for the
morning .The habit of watering my plants early
in the morning diverted the plans from sweet
to savoury.As it was Sunday, and that too a
lockdown Sunday I didn’t mind the change.
Anyway…let’s get into the recipe now .
3 cups wheat flour
1 cup fine semolina ( rawa)
1 cup spinach leaves ( ground)
1/4 cup oil / 50 gm butter
Enough lukewarm water to bind .
1 tsp salt
Mix all together with lukewarm water, and set
aside for 30 minutes.
Once it is double in size ,roll into one big circle,
spread the tahini paste on one side and roll to
make a single roll. Cut into portions,press
lightly , and place on a greased tray .
Brush the tops with egg yolk,and bake in 200C
oven for 25-30 minutes.
1 cup sesame seeds ( toasted)
2-3 tblsp olive oil
2 tblsp chilli flakes
1 tsp lime juice
Salt to taste
Grind the sesame seeds, oil,and salt to a paste .
Add chilli flakes and lime juice.
Apply the mixed paste on one side of the dough
This recipe is another innovation of mine , so
do send in your comments, and suggestions!