Directions

1. Grind the flax and cumin seeds on the ‘nut’ setting for 10 seconds or until fine then tip into a large mixing bowl.

2. Add the tapioca flour and salt to the bowl then mix to thoroughly combine.

3. Put the spinach leaves and olive oil into the clear blender jug

4. Place the lid on the blender jug and insert the tamper tool.

5. Turn the powder on ‘smoothie’ mode and rotate the temper tool to guide the leaves down into the blades. It may be necessary to stop once to scrap down the sides. It is important that all the leaves are reduced to a pulp.

6. Scrap the spinach pulp into the bowl of dry ingredients and mix it in with a spatula to form a dough. Add a tiny bit of water if the mixture is too dry or add more tapioca flour if it is too wet.

7. Sprinkle a clean bench top or chopping board with tapioca flour then knead the dough to ensure the centre is not sticky.

8. Divide the dough into 8 portions. Cover with a clean tea towel so it doesn’t dry out.

9. Place a portion of the dough between two sheets of baking paper and roll it out with a rolling pin as thin as you can.

10. Find a kitchen bowl with the diameter you would like the wraps to be and use as a template. Our chapatis are 15 cm across.

11. Lay the bowl on top of the rolled dough and trace around it with a sharp pointed knife. Remove the excess dough (reserve it for another ball) and remove the bowl.

12. Place the round chapati on another piece of baking paper until ready to cook.

13. Repeat the process until all the dough has been rolled into rounds.

14. Heat a small cast iron, or heavy based pan on the stovetop. Add half a teaspoon of oil to coat the pan.

15. Cook for 1-2 minutes each side. The surface of the chapati should be leopard-spotted. Note: They will go crisp if left to cook longer. Cooking until they have browned all over is tasty, but they may not keep their flexibility if they become too crispy.

16. Add a little more oil to the pan between each chapati and repeat the cooking process until all chapati are cooked.

17. The chapatis may be enjoyed straight away or left to cool and served cold.  Reheat on a tray in the oven. They can be stacked and frozen.