Indian breads have become increasingly popular in the western world…these melt-in-your-mouth favorites are low on spice and simply delicious, served hot off the griddle or ‘Tandoor’ (Indian clay oven) with a dab of butter.
While Indian breads continue to remain a restaurant treat for most Indian food-lovers, there are lots of awesome Indian flatbreads that are easy to make at home.
Let’s look at ‘Paratha’, a simple home-cooked Indian bread made with whole wheat flour (or gram flour) dough, often flavored with Indian spices, herbs and stuffed with your choice of vegetables or meat.
Our Spinach and Mint Flatbread is inspired by a popular Indian bread known as Palak (spinach) Paratha, which has an equal fan-following among kids and adults.
We’ve made sure this recipe is kid-friendly and healthy; using whole wheat flour, spinach and milk to make a dough with amazing flavorings like mint, lemon and a honey flavored ‘raita-style’ yogurt dipping sauce…and yes, minimal spices here.
A popular snack or breakfast dish back in India, this Spinach and Mint Flatbread is a brilliant option for brunch or high tea snack; best served warm with our cooling Honey Yogurt Dipping Sauce.
Spinach and Mint Flatbread
Serves 2 (recipe can be doubled if required)
1 cup whole wheat flour
¼ cup frozen spinach, thawed and squeezed dry
4-5 mint leaves
¼ cup milk
1 clove garlic
½ teaspoon ground cumin
¼ teaspoon ground paprika
1 tablespoon canola oil
1 tablespoon lemon juice
¾ teaspoon salt
Canola oil for cooking
Bring all the ingredients (except milk) together in a food processor bowl, pulse till mixed. Drizzle milk into the mixture slowly to form a dough-ball. Alternately, you can also hand mix the ingredients and make this dough in a large bowl.
If you are using a food processor, pull out the dough and knead further till it feels soft in your hands. Cover and refrigerate the dough till ready to use, it stays well up to 3-4 days.
To make Flatbreads: roll out the dough into a log and make equal portions. Use a rolling pin and a clean floured surface to make 4-5 inch diameter circles of flatbread.
Heat a griddle (cast iron ones work well here) till hot but not smoking; add a few drops of canola oil and the flatbread to the griddle. Cook on both sides for 2-3 minutes each.
Serve Spinach and Mint Flatbread hot with a dab of butter and our cooling Honey Yogurt Dipping Sauce…and any chutney or pickle you have on hand, if serving to adults.
Honey Yogurt Dipping Sauce
½ cup plain yogurt
1 teaspoon honey
1 teaspoon finely chopped mint leaves
Pinch of salt
Whisk all the ingredients for the dipping sauce in a bowl. If the yogurt is too thick, thin it down with a teaspoon of water at a time. Keep in the refrigerator and serve cold along with your favorite flatbread like our Spinach and Mint Flatbread.