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In a deep bowl add the water & spinach, blend together with a immersion blender, till smooth.
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Mix the flour into the spinach water, with the seeds, a pinch of salt & a splash of oil.
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Roll into a dough ball. If you feel the dough is a little dry add some more water.
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On a clean working surface, dust with flour and knead the dough for 10 – 15 minutes, until the dough takes on a smooth appearance, and is elastic. This you will easily see, as it will take on a new appearance.
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Place the dough into a bowl, rub the surface with some oil, to prevent drying, and allow to rest for approx. an hour.
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Once sufficient time has elapsed, you will need to divide the dough into smaller portions, I like to do this by rolling balls.
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Then take a rolling pin, dust the work surface, pin, and dough ball with flour, and roll out to approx. 2mm thickness.
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Cook off for several minutes, on each side in a hot pan, with no oil or fats, until golden.
