Thepla with Spinach & Yoghurt

📝 Ingredients

• 320 g wholemeal flour (300 g for the dough, 20 g for rolling out)
• 200 g frozen whole-leaf spinach
• 500 g natural yoghurt 1.5% (100 g for the dough, 400 g for serving)
• 3 tbsp rapeseed oil (1 for the dough, 2 for cooking)
• 1 garlic clove
• 1 tsp cumin seeds + 1 tsp turmeric + 1 tsp sweet paprika
• 1 level tsp salt
• 3 tbsp water (only if the dough is too dry)
• 4 eggs (to serve)

🍴 Utensils

• Mixing bowl
• Knife
• Rolling pin
• Non-stick frying pan
• Spatula
• Saucepan

📖 Steps

1. Thaw the spinach (overnight in the fridge or 4 minutes in the microwave) and let it cool slightly. Squeeze it very hard between your hands over the sink to remove as much water as possible, then chop it finely with a knife: if it's too wet, it will make the dough tear when you roll it out.
2. In a mixing bowl, combine 300 g flour, the salt, cumin, turmeric and paprika. Add the spinach, the garlic, peeled and very finely chopped, 1 tbsp oil and 100 g yoghurt, then mix with a fork until you have large, moist crumbs.
3. Bring the dough together by hand and knead it for 4 minutes on the work surface until smooth and pliable like modelling clay. If it crumbles, add the water a spoonful at a time; if it sticks to your fingers, add a pinch of flour. Cover and leave to rest for 20 minutes.
4. While the dough rests, bring a pan of water to the boil, gently lower in the eggs with a spoon and cook them for 10 minutes at a gentle boil. Cool them for 5 minutes in cold water and keep them in their shells in the fridge for the week.
5. Divide the dough into 12 balls of about 45 g. Flour the work surface and roll each ball out into a very thin (2 mm) round 16 cm in diameter, giving it a quarter turn after each pass to keep it round. Dust with more flour as soon as it sticks.
6. Heat the frying pan over a medium-high heat without any fat. Add one round and cook it for 30 to 40 seconds, until small bubbles appear on top, then flip it with the spatula and cook for another 30 seconds.
7. Brush the top with oil using the back of a spoon (½ tsp oil per thepla for both sides), flip, oil the other side and press down with the spatula until golden spots appear on both sides, about 1 minute. Stack the thepla in a clean tea towel to keep them soft.
8. Leave to cool completely, then wrap the thepla in foil or put them in an airtight container: they keep for 4 days in the fridge. In the morning, reheat them for 20 seconds per side in the frying pan and serve 3 thepla per person with 100 g natural yoghurt and a peeled hard-boiled egg.