For Day 2 under “Cooking with Greens” theme, I made these Dill and Spring onion rotis. To be honest, dill is not one of my favorite greens, I feel that it have a overwhelming flavor. But knowing that this fern looking green is packed with anti-oxidants and a ton of health benefits, I wanted to give it another try.
I used about ¼ cup of the chopped dill along with spring onions to make the rotis. I was pleasantly surprised that I actually liked the mild dill flavor and even more surprised when my son asked for seconds.
Since the spring onions tend to ooze out water, try not to rest the dough for too long otherwise rolling the rotis can become a little challenging.