Spinach Parantha

Makes 8 paranthas

This Indian-style flatbread is delicious as an accompaniment to a meal or on its own as a snack. The addition of spinach provides a good source of vitamin A and iron. If you are short on time, omit the filling and cook the bread on the stove while dinner is simmering or baking away.

2 cups (500 ml) wholemeal plain flour
1/4 tsp (1 ml) salt
3/4 cup (175 ml) water, plus extra
1/2 Tbsp (10 ml) ghee or certified organic vegetable oil, plus extra for cooking
1/2 tsp (2 ml) cumin seeds
1 cup (250 ml) grated cauliflower
1 garlic clove, minced
4 cups (1 L) chopped spinach
1/2 tsp (2 ml) ground coriander
1/4 tsp (1 ml) chilli flakes (optional)

In bowl, stir together flour and salt. Add water and stir until soft dough forms, adding more water if needed. Turn out onto lightly oiled work surface and knead for about 5 minutes until a soft, smooth and pliable dough forms. Cover dough with lightly damp towel and let rest for 20 minutes.

Meanwhile, heat ghee in frying pan over medium heat. Add cumin seeds (they should sizzle and pop) and cook for 5 seconds. Add cauliflower and garlic and sauté for 2 minutes, until cauliflower starts to caramelise. Add spinach and cook, stirring often, until most of the liquid has evaporated but spinach is not dry, about 4 minutes. Stir in ground coriander and chilli flakes and cook another minute. Transfer filling to bowl to cool to room temperature.

Divide dough and filling into 8 equal pieces. Working with 1 ball of dough at a time, roll into 3 in (8 cm) circle. Place 1 ball of filling in centre of dough and bring edges of dough up around filling, pinching to enclose filling. Repeat with remaining dough and filling. Cover with damp cloth and let rest for 5 minutes.

Preheat cast iron pan over medium heat. Pan is preheated when drops of water sizzle and dance as soon as they hit the hot pan. Working one at a time, roll out parantha into 6 in (15 cm) round; use flour as needed to keep dough from sticking. Lightly brush pan with ghee and place parantha in pan. Cook until light brown with some darker bubbling spots, about 2 minutes. Flip and allow the other side to cook, another 2 minutes. Repeat with remaining paranthas, oiling pan as needed and stacking cooked paranthas on top of each other. Serve warm or at room temperature.

Each parantha contains: 444 kilojoules; 3 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 20 g carbohydrates (1 g sugars, 3 g fibre); 90 mg sodium

source: "Homemade Bread", alive Australia #20, Winter 2014