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