Palak Paratha (Spinach Flatbreads)
Soft, layered green flatbreads with spinach kneaded into the dough, lovely with yoghurt, pickle or a curry.
Made with Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 mins
- LevelMedium
- Costabout £0.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, salt and cumin seeds in a bowl. Add your ready made saag spinach base (see the base recipe) and 1 tablespoon of oil and mix with your hand.
- 2
Add the warm water a spoonful at a time until the mixture comes together into a soft, slightly tacky dough. Knead for 5 minutes. Cover and rest for 20 minutes.
20 min - 3
Divide the dough into 8 balls. Roll each into a 10 cm round, brush with oil, fold in half, brush again and fold into a triangle. Roll the triangle out until about 3 mm thick.
- 4
Heat a dry frying pan over a medium high heat. Cook a paratha for 1 minute until it starts to blister, flip, brush the cooked side with oil and cook for 1 minute more.
2 min - 5
Flip once more, brush with oil and cook until golden brown spots appear, about 30 seconds. Keep the cooked parathas wrapped in a clean tea towel while you finish the rest.
0 min 30 s
Tips
- The dough should feel a little tacky. Dust with flour as you roll, not before.
- Fold in layers for a flaky paratha: brush with oil, fold, brush, fold again.
- Keep the cooked parathas wrapped to stay soft.
Storing and freezing
Cool and wrap. Keeps for 2 days in a covered container or 2 months in the freezer with baking paper between each. Reheat in a dry pan until hot all the way through.
Questions
Can I make parathas gluten free?
They need a different dough. Use a gluten free flour blend with psyllium husk, but the layers will be less flaky.
Why is my paratha hard?
The dough was too stiff or overcooked. Keep it soft, rest it and cook on a medium high heat for a short time.
What is the difference between paratha and chapati?
A paratha is layered with oil, giving a richer, flakier flatbread. A chapati is plain and thin.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.