Spinach Paratha

4 from 1 vote

Delicious easy recipe for unleavened Indian Flat Bread. Gluten & Dairy Free, Vegan

Prep Time20

Cook Time10

Course: Bread

Cuisine: Asian

Keyword: DairyFree, Flatbread, GlutenFree, Naan, Paratha,, Unleavened, Vegan

Servings: servings

Calories: 86kcal

Author: Colleen Fowler

1 Cup Gluten Free Flour King Arthur Flour Measure for Measure GlutenFree Flour OR Bob Red Mill’s 1:1 GF Baking Flour + more for rolling out
1/2 Cup Tapioca Starch
1 5 onz Spinach Fresh Baby Spinach
1 tsp Garam Masala
1 tsp salt
2 Tbsp Olive Oil and more for brushing on the parathas
1/4 cup water and more as needed for kneading

In a large sauté pan, combine ¼ cup of water and 5 oz. of baby spinach. Cook over medium heat until the spinach is wilted.
Dump the wilted spinach, along with the water it released into a mini food processor and blend it into smooth puree.
In a large bowl combine the gluten free all-purpose flour, tapioca starch, salt, garam masala and olive oil. Give it a good mix
Add the spinach puree and mix with a wooden spoon or a silicone spatula till the flour is well combined and there is no dry spot. Then using clean and well-floured hands, bring everything together into a smooth dough. You might need to add a tablespoon or two of water to bring everything together.
Cover and let the rough rest for 20 minutes.
Divide the dough into 10 equal parts and shape each part into a smooth round ball.
Place one ball in between two pieces of parchment and roll out into ¼ inch thick disk, which is roughly 6 inch in diameter. Repeat with the remaining balls.
Keep the rolled disk stacked on top of another, separated with parchment paper and covered with a damp kitchen towel.
Heat an 8 inch skillet over medium high heat. Place the spinach paratha on a hot skillet
Once you see some bubbles on the paratha (in about 1 minute or so), flip it.
Brush a little oil on the now top side. Flip it again and brush the second side with some oil. Flip it again, so that both the sides are roasted. Place it a serving plate.
Repeat with the remaining rolled disks. Serve hot.