Puree the spinach and set aside

Into a large mixing bowl, add the wholewheat flour ( atta), the salt, turmeric powder, garam masala powder and the avocado scooped up.

Add half of the spinach puree and rub in the avocado and spinach puree into the dry ingredients

Add up to half cup of the puree and bring the dough into a gentle mix. At this point, I leave it alone for 10 minutes covered so that the water will help the gluten to develop.

Mix well again and knead. Initially, it is a bit sticky and then slowly it turns soft and silky.

If it feels dry add a bit of the puree at the time and if too sticky sprinkle a bit more flour and knead.

Cover and leave the dough for another 10 minutes or up to 30 minutes

Knead once more and pinch out small lemon sized balls of the dough, place it on a plate and keep covered.

Put the wholewheat flour on to a plate and keep it handy.

Take a lemon sized ball and gently flatten it. Press it into the dry dough and dust it with the dough.

Place it on the rolling board and roll it gently in lenghwise moves. lift up the flattened dough dust a bit more flour and now roll the other way to create a nearly round shape. Roll, dust and flip as you need

Make sure the thickness is even as this really matters.

You can roll these and save between baking paper pieces so as not to stick

Set the tava on the medium heat and bring it up to a good warmth.

To test the tava, sprinkle a bit of dough on it and if it browns quickly the tava is ready

Place the rolled raw phulka on the pan and allow the side to just feel the heat

Gently flip and cook the other side.

With a clean kitchen towel ( we have a specific one just for the flatbreads, you can keep one too) gently press the flatbread to aid it to lift up

Keep flipping till the dough looks cooked or it puffs up ( takes quite some practice)

Store the phulka in a covered dish lined with another clean kitchen cloth, to prevent the sweating.

Serve hot with curries of your choice