Spinach Paratha flatbread. Palak Paratha. Blended Spinach in the dough makes moist green flatbread. Vegan Yeast-free Indian Recipe. Use as Spinach Tortilla or stuff with favorite fillings.
Parathas are thicker flat bread which may or may not be stuffed. These are spinach parathas where the greens are kneaded into the dough. Parathas can be made in several ways. There is the flaky lachha paratha, circle paratha, square paratha, and many more.
The spinach dough can also be used to make stuffed flatbread. Stuff it with cauliflower or potato filling (find the filling recipes in my book). And use it as a side, use these as Spinach tortillas, or use to make burritos. Use other greens for variation. These parathas are a great breakfast stuffed with scramble or a side to saucy Indian Mains. This recipe was in the book too, but luckily for you all, we had to bump a few to fit the book in the pages 🙂 . If you are looking for gluten-free flatbreads, find 3 gluten-free, yeast-free flatbread recipes in my book –Vegan Richa’s Indian Kitchen. You can use spinach puree in any of them instead of the liquid used. Or use half spinach puree and half sweet potato in this gluten-free Sweet Potato flatbread.
Also find steps to make circle and laccha parathas on this post.
More flat breads from the blog
- Vegan Pita Bread Recipe
- Vegan Yeast free Flatbread and Pita bread
- Whole Grain Seed Bread Recipe
- Whole Grain Za’atar Tomato Flatbread for Virtual Vegan
1 day to go! Keep an eye on this page for reviews by bloggers and book giveaways!
Steps:
Roll it out like a simple Flatbread and cook on the stovetop. Or..
Roll it out into a Laccha paratha. (unstuffed paratha). Apply oil or melted vegan butter on the rolled out flatbread. Pleat it from one side to the end. Roll it up and seal. Roll it out until flat.
Roll it out into a stuffed circle paratha. Roll out a 6 inch or larger flatbread, Add filling of choice like grated cauliflower, mashed potatoes etc with spices like cumin, or use this broccoli chickpea filling). Gather the edges together like a dumpling. Press to seal, then press down to flatten. Use a little flour to roll the ball into a thick flatbread.
Cook on the stove and serve! Pictured simple spinach flatbread, stuffed square spinach paratha and laccha paratha.
Spinach Paratha flatbread - Yeast free
Ingredients
- 1 cup (30 g) packed chopped spinach or other tender greens
- 1 cup (120 g) whole-wheat flour
- 1/4 cup (31.25 g) unbleached white flour or all-purpose flour
- 1/3 teaspoon (0.33 teaspoon) salt
- 1/4 teaspoon (0.25 teaspoon) carom ajwain seeds or coarsely ground cumin seeds
- 1/2 teaspoon (0.5 teaspoon) safflower or coconut oil
- 2 Tablespoon warm water
- 1/2 cup (60 g) whole-wheat flour for dusting
- Safflower or melted vegan butter for cooking
Instructions
- Bring 3 cups of water to a rapid boil in a deep pot. Blanch the spinach for 3 to 4 minutes. Drain well, blend with 1/2 cup water and keep aside.
- In a large bowl, combine the flours, salt and carom seeds. Add 1/2 teaspoon oil and the spinach puree and mix well. Add more water and knead into a slightly sticky soft dough. Do not knead for more than a minute. The dough will be sticky and soft.
- Spray or brush oil on the dough, cover with a kitchen towel and let the dough sit for 15 minutes.
- Oil hands and knead for a minute. Add tablespoon of flour if needed. Divide dough into equal parts and shape into balls. Keep the balls covered by the kitchen towel.
- Flatten a ball and dust completely with flour. Roll the ball into a flat round. Brush the paratha with oil or melted vegan butter. Fold the rolled dough into a square or laccha style. Roll it out and proceed to cook. You can also stuff this paratha with potatoes, cauliflower or radish.
- Heat a thick bottom skillet at medium high heat. When the skillet is hot, place the rolled out dough in the skillet. Cook the flatbread for 45 seconds to a minute per side.
- Flip and cook the other side. Brush oil on the paratha and flip and cook for 30 seconds.
- Brush oil on the current side as well and flip and cook for 30 seconds or until nicely browned. Serve hot. Keep lightly covered with a towel until ready to serve. Store in paper towel lined container. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly.
- Variation: Add a 1/2 teaspoon garam masala to the flours
Notes
Nutrition
ellie says
May 19, 2015 at 12:53 amthese look marvelous! I adore parathas, will def try the spinach ones!
Anna says
May 19, 2015 at 3:17 amcan’t wait to try this as a fajitas!!! sounds delicious
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Cassie says
May 19, 2015 at 6:42 amThis looks delishhh! Love your recipes–I love flatbreads, especially naan!
Lucie says
May 19, 2015 at 8:41 amLove the idea of adding spinach to flatbread! There is never enough greens and this might convert even veggie haters 🙂
IR says
May 19, 2015 at 1:18 pmThe parathas look beautiful just before being rolled!! I love parathas (especially the flaky one!). I can’t wait to purchase your recipe book for the GF version! =)
Christine (The Raw Project) says
May 19, 2015 at 3:13 pmThese look so good, I am a huge fan of flat bread and can’t wait to try. Thanks!
Maria says
May 19, 2015 at 3:35 pmOoh, yum! And I love your ideas of stuffing it like a burrito or with a vegan breakfast scramble! Thanks for your always beautiful recipes!
Laurel Paley says
May 19, 2015 at 7:24 pmDid you say that you have a gluten-free version of the Spinach Parathas in your new book? Can’t wait. I ordered the book some time ago from Amazon. I love Indian food, and long for vegan versions of the recipes. (That’s how I found your blog.) Thanks for your recipes and handy hints!! I’m a fan, for sure.
Richa says
May 19, 2015 at 7:36 pmThere are 3 gluten-free flatbreads in the book, in which you can substitute the water or non dairy milk with spinach puree!
Fareeha - faskitchen says
May 20, 2015 at 1:23 amThey look fabulous an yummy. Nice and a healthy filling for a paratha.. Love it
Cara O'Sullivan says
May 20, 2015 at 7:54 amCould this dough be mixed up in a food processor? This recipe looks amazing.
Richa says
May 20, 2015 at 12:39 pmyes you can make it in a processor.
Sarah says
May 21, 2015 at 6:45 amI’ve tried this recipe now, and I must say I am a very, very happy girl! Thank you! I was keeping my eyes open for a yeast-free bread (in stores and recipes I come across on the Internet). I’m healing from a brain tumor and operations, so ingredients are very important to me and health. Anyway, I was keeping my eyes open, but not looking very hard. Then you advertised this as yeast-free AND it is made on a burner not in the oven (also important to a brain tumor survivor) AND I don’t like and/or I choose not to become good at spending too much time kneading! So this is the perfect recipe for me now that I’m eating bread and increasing my oils. I’ve been macrobiotic since November 2013, so I used baby kale and no seeds (this time)…I would say to other novices like me in the cooking world, make sure to get that flatbread as thin as possible when it is rolled out. It will make you able to stick to the short cooking time, which I love! My first “ball” was rolled too thick, but afterwards I hearted the texture, the taste, the flatness. Thank you very much!!
Richa says
May 21, 2015 at 8:12 amHope your recovery goes smoothly. so glad these worked out for you. Because of my brain tumor surgery and tbi during, i have balance issues and have a hard time with the rolling. so i try to reduce it wherever possible. 🙂
Denise says
January 19, 2019 at 11:11 pmRicha, You’ve had brain surgery for a tumor ? When was this? Would you share your story? Have you heard of Chris Wark who wrote his book Chris beat Cancer? You’re an amazing lady to do all you do and create recipes! Wishing you many blessings . Warm Hugs, Denise
Richa says
January 20, 2019 at 7:21 pm13 years ago. The details are on my about page. https://www.veganricha.com/2012/01/about-contact.html thankfully it was benign. Yes ive heard of that book.
Thank you Denise!
Caitlin says
May 22, 2015 at 7:48 ammmmm.. these look so soft and doughy. and i love the green. they’d prbably taste awesome smothered with hummus.
masala girl says
May 25, 2015 at 8:36 pmwe make methi rotis at home all the time, and they look so pretty and speckled. in india, my nani makes methi rotis and they are green like yours, which look so pretty! ahh i miss it.
moomoo says
May 27, 2015 at 3:37 pmI recall you use a dedicated skillet to make flatbreads, pancakes, crepes, etc. Can you or your readers recommend a good one? Should it have walls or no walls? I’d like to buy one but there are many choices.
In other news, just got your book in the mail and cannot wait to try the recipes! I have most of the ingredients, although still am missing a few. Thanks for pouring your heart and soul into what I know will be soon be a well-worn friend in my kitchen!
Richa says
May 27, 2015 at 4:01 pmI use one with shallow walls for flatbreads, no walls for thin crepes and a high wall for pancakes and thick crepes 🙂 . I use cuisinart green gourmet line and wearever ceramic , both are pfoa and pfoe free.
moomoo says
May 28, 2015 at 7:03 pmThanks! Will go with the shallow wall for now and maybe add as needed. Will review your cookbook as soon as I make a few of its recipes!
ann says
June 17, 2015 at 9:14 amI can’t do wheat, rice, corn, etc. Have to stick with gluten free. Can this be made with Bob Red Mill’s All Purpose Gluten Free flour? Thanks.
Richa says
June 17, 2015 at 10:30 ami think bob’s ap flour has rice flour. If ot, then you can use that. or use chickpea flour. Add enough to make a soft dough. Let it sit for 15 minutes, then roll it out using more chickpea flour. You will have to use lighter strokes to avoid breaking. make smaller and fatter flatbread.
Nina says
June 17, 2015 at 10:25 amI have made these tonight. I often make enchiladas from the oh she glows cookbook, but I strive to only eat stuff I have made myself. So when I use store bought tortillas, it bothers me. I read that you wrote that you can use these flatbreads to make burritos and I thought hey why not use them for the enchiladas. And it worked. I love them and I love the spinach added to them. And easy to make! 😀 😀
Richa says
June 17, 2015 at 1:00 pmooh so awesome!
pongodhall says
August 31, 2015 at 1:45 amI just live off these flatbreads! I sub wheat flour with chickpea, or amaranth or coconut/almond flour mix (I suppose that is completely wrong but it works).
I have my burgers, do the lazy pizza, a huge raw salad sandwich and have some with vegetable or my ever favourite lentil soups, or dhals.
I wonder though if I should use other… I now have access to buckwheat flour, rice flour, teff, gf sr and plain, and I do love to add last night’s vegetables shredded quite often with a spice or two and voila! So versatile. I never used to believe that having gf could be such a pleasure so I go a bit mad in the kitchen!
I do find some a bit tough and add a spoon or two of my yoghurt and that makes thing so soft and creamy. My home is a madhouse!
I should like to know also if you do a Indian spiced type version of this life changing bread so many are talking of, I should just love that and will give it a go as I think it may suit me well.
rachel says
September 17, 2015 at 4:18 pmgorgeous recipe.
easy to make and ridiculously flavourful.
with gratitude,
rachel
xx
Ana @ Ana's Rocket Ship says
October 3, 2015 at 2:13 pmI love the green color!!!
Sara says
November 1, 2016 at 8:39 pmHi this flatbread looks super yummy!!
do you think it is possible to do it without all purpose flour ? I would like to avoid this too refined flour.
thank you for your work!
Richa says
November 2, 2016 at 9:55 amyes you can u se all whole wheat flour.
Evan says
January 27, 2017 at 7:39 pmCan these be frozen easily?
Richa says
January 28, 2017 at 1:35 pmYes. I prefer to freeze them uncooked between parchment, or partially cooked. If you freeze them fully cooked, then they might dry a bit on reheating. The uncooked, rolled out flatbreads can be put directly fromt he freezer onto a hot skillet to cook and they taste just like freshly made.
Bob says
May 17, 2017 at 12:20 amI have no idea what a cup is when reading the ingredients. 1 cup of this , 1 cup of that , 1/2 cup and a 1/4 cup as well. Is this an American measurement or a standard measurement I should know, or is it really a coffee or tea cup filled as described.
Looks to be a lovely bread and I would like to try to make it.
Richa says
May 19, 2017 at 10:07 pmIts American standard cup measurements. 1 cup whole wheat flour is about 130 gms.