Spinach Tortillas/Parathas

Healthy, tasty, and simple recipe of spinach tortillas full of flavor that are soft and won’t break a part on you. An ideal flatbread to eat anytime, which you can now have without gluten and enjoy eating 😊

Yield: 6-7 tortillas

Prep time: 15 minutes

Resting time: 15-20 minutes

Cook time:  15 minutes

Total time: 30 minutes

Ingredients

• 1 cup of Metta flour
• 1 cup fresh spinach, chopped (if from frozen, defrost and squeeze water out)
• ¼ – ⅓ cup water at room temperature
• ½ tsp of salt
• ¼ tsp baking soda
• ½ tsp lime or lemon juice (to activate the soda for extra softness and fluffiness)
• ⅛ tsp ginger powder
• ¼ tsp onion powder
• ⅛ tsp roasted (or unroasted) cumin seeds
• 2 tsp of oil or ghee or butter for each tortilla while cooking on the pan (optional, but recommended)

Tools Needed

• Rolling pin
• Skillet (preferably hard anodized pan)
• Flat spatula

Instructions

1. In a bowl, mix in your chopped spinach with the spices and salt.
2. In a separate bowl or in the bowl of a mixer (recommend the Kitchen Aid), pour Metta flour, baking soda, lime/lemon juice, and stir in the spinach mixture. Mix and knead well or run the electric mixer for about 5 minutes using the hook attachment so it is kneaded to perfection without tiring the arms. The dough should not be sticky nor wet. It should be pliable.
3. Once a soft yet firm dough is achieved, place a moist paper towel over the dough and put it in a container with a cover to avoid developing dry skin on it. For best results, leave it in the fridge for at least 15-20 minutes. For best results, use dough within 48 hours of initial kneading.
4. Preheat skillet, or tawa, to medium-high heat.
5. Smear a little dry flour on your hands before making the dough balls to prevent the dough from sticking to your hands. Divide the dough into balls.
6. When ready to roll, dip each dough ball in its entirety into dry flour to avoid sticking to the rolling pin. Place it on a clean counter top, to roll using a rolling pin.
7. Roll evenly applying gentle pressure into a round about 6” in diameter (if it starts breaking or sticking to the counter or rolling pin, you may be pressing too hard). Don’t worry if you are not able to make it a nice round shape. You will likely need to use more dry flour while rolling it to prevent it from sticking to the counter. Brush off the access flour if it starts settling on the flatbread dough as you’re rolling it. Thin it out to your preference.
8. Carefully put it on a hot skillet. Ideal skillet temperature is 500 to 550 F. Cook the initial side or base for about 45 seconds then flip the flatbread. Let the other side cook for about 45 seconds. Then smear a little oil on the base and press slightly with the spatula to crispen. Remove from the skillet once both sides are cooked, oiled, and crisp.
9. Finally, serve warm with any side wet or dry meat or vegetable dish.
10. If any left over, save them in a foil or zip lock bag over night on the counter and eat them the next day after warming in a zip lock bag or a tortilla warmer for 25-30 seconds in the microwave. You can also store them in the refrigerator in a tightly sealed bag and consume within 2-3 days. They may harden in the refrigerator, because they are made without any preservatives, but warming them in the microwave or on a hot (at least 500 F) skillet will make them soft again. Alternately, they can be frozen once cooled. yoghurt, butter, pickle, or plain and enjoy!

Other Tips: If making a bunch of them at once, it is best to stack them in a foil, a tortilla warmer or in another container wrapped in a cloth. This will keep them warm and soft for hours.

Have you used Metta gluten-free flour for this recipe or any other recipe?

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com