Apply oil on a bell pepper and roast it on an open flame; turning it around.

Remove from flame, peel the pepper and remove the seeds.

Transfer the flesh to a blender and blend till smooth. Add a little water if required to make ¼ cup purée.

Blend spinach to a smooth purée with some water if needed. Make ¼ cup purée.

In ½ cup warm water add salt, sugar and active dry yeast.

Let the yeast bloom for 10-15 minutes.

In a bowl add 1 cup flour. Also add ¼ teaspoon salt, ¼ cup water, 1 tablespoon butter and ⅓ of the yeast.

Mix well and knead to a smooth soft dough.

Similarly make the orange and green dough too.

Let all the three dough rise covered in a warm place for an hour.

Once the dough has doubled, punch the dough balls and knead for a minute.

On a baking sheet roll out the orange dough. Make a rectangle of 8 inch width. Do the same with the rest of the dough balls.

Place the orange dough on the baking sheet, then white and finally green.

Roll them all in a tight roll.

Transfer the roll to a greased bread pan. Place in a warm spot and let it rise for an hour.

Then, place in a preheated oven at 425 F. Bake for 20-22 minutes.

Remove from the oven, cool on a cooling rack.

Slice the bread once cool. Use as desired.