Are you looking for an energy packed alternative to sugary breakfast cereals and pastries?
Let me introduce you to Spinach Parathas.
Parathas are a variety of flatbread from India made with whole wheat flour and ghee. They are layered ,flaky and of course very tasty. In this version, I have replaced the ghee with olive oil and boosted the health factor with fresh spinach and flax seed.
This combination is easy enough to make for breakfast, but you can have it for lunch or dinner too.
For a simple side, take a scoop of this yogurt dip with fresh mint and diced cucumber. If you are vegan, you can easily skip the raita. The parathas taste great on their own. Alternatively, roll them up with my sprouted moong carrot salad, cabbage curry or baby kale with lentils.
2 cups whole wheat pastry flour (or 1 cup all-purpose/1 cup whole wheat pastry if you prefer)
1 tablespoon ground flaxseed (optional)
1 bunch of spinach ( about 3 ounces), washed and cut finely
1 teaspoon olive oil
1 teaspoon salt
1/4 teaspoon chile powder (optional)
1/2 cup to 3/4 cup water
2 tablespoons olive oil–> for brushing later
Mix all the ingredients (except 2 tablespoons olive oil). Add water as needed until a dough that is neither dry nor sticky forms. Knead well until smooth. Set aside for 15 minutes to rest (put in a bowl, cover with plastic wrap).
While the dough is resting make the Raita (recipe below).
Once the dough has finished resting, make the parathas.
Heat a heavy skillet (cast iron works well) on low-medium heat. You know the pan is ready when a drop of water sizzles on the skillet.
Take a pinch of paratha dough and roll it flat. Brush a little olive oil on the dough. Roll it up into a log. Make the log into a circle. Roll flat. Remember to dip the dough, in a little whole wheat flour if it feels sticky when you are rolling it.
Put the paratha on the skillet. Lightly brush each side with a little olive oil. Once one side is cooked, flip over and cook the other side.
Repeat with the remaining dough. Unused dough can be wrapped well with plastic wrap and refrigerated for a couple of days.
Minty Cucumber Raita
2 cups yogurt
1 cucumber (about 1/2 pound), cut into very small cubes or grated
3 sprigs of mint, cut finely
salt to taste
Put the yogurt in a large bowl. Whip well with a whisk. Mix in the remaining ingredients.
Optional- Heat a ladle or small skillet with 1 teaspoon oil or ghee. Add 1/2 teaspoon mustard and 1/2 teaspoon cumin. When they pop add to the raita.
Refrigerate the raita until ready to use.