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.