Spiced Lentil & Spinach Stuffed Chapati

Heat 1 tablespoon olive oil in a pan over medium heat. Sauté the onion and garlic until soft and lightly golden.

Add cumin seeds, mustard seeds, garam masala, and turmeric. Stir for 30–60 seconds until fragrant, allowing the spices to bloom in the oil.

Stir in the red lentils and pour in the chicken broth. Simmer gently for about 20 minutes, stirring occasionally, until the lentils are fully cooked and the mixture is thick.

Add the chopped spinach, mix until wilted, then remove from heat. Set the filling aside to cool completely.

In a large bowl, combine all-purpose flour, whole wheat flour, and salt. Add olive oil, then gradually mix in the lukewarm water. Knead for about 10 minutes until smooth and elastic.

Cover the dough and let it rest for 1 hour to relax the gluten, making it easier to roll.

Divide the rested dough into 16 equal portions. Roll each portion into a circle about 14 cm in diameter.

Place a small amount of the cooled lentil-spinach filling onto one rolled dough circle. Cover with another circle and seal the edges with a little water, pressing firmly.

Repeat with the remaining dough and filling.

Heat a dry pan or skillet over medium heat. Cook the stuffed chapatis, turning occasionally, until both sides are golden brown and cooked through.