Gobi Paratha

Preparation

1. Blanch and purée the spinach: Bring 3 cups of water to a rapid boil in a deep pot. Add the spinach and blanch for 3 to 4 minutes. Drain well. Blend the spinach with ½ cup water into a smooth purée. Set aside.
2. Make the dough: In a large bowl, combine the flour, salt, and ground cumin seeds. Add ½ tsp. oil and the spinach purée. Mix well. Gradually add more water as needed and knead into a soft, slightly sticky dough. Do not knead for more than 1 minute.
3. Rest the dough: Lightly brush or spray oil on the dough. Cover with a kitchen towel and let it rest for 15 minutes.
4. Knead and divide: Oil your hands and knead the dough again for about 1 minute. If the dough is too sticky, add 1 tbsp. flour. Divide the dough into equal portions and shape into balls. Keep them covered with a kitchen towel.
5. Roll the paratha: Flatten one dough ball and dust it completely with flour. Roll it into a round flatbread. Brush the surface with oil or melted vegan butter. Fold the round into a square, then roll it out again.
6. Optional: You can stuff the paratha with cooked mashed potatoes, grated cauliflower, or radish before folding.
7. Cook the paratha: Heat a thick-bottom skillet over medium-high heat. Once hot, place the rolled paratha on the skillet. Cook for 45 seconds to 1 minute, then flip and cook the other side.
8. Oil the paratha: Brush the top with oil, flip, and cook for another 30 seconds. Brush the other side with oil, flip again, and cook for a final 30 seconds or until both sides are nicely browned. Adjust timing based on thickness. Avoid overcooking, as timing varies with flatbread thickness.
9. Serve and store: Serve hot. Keep lightly covered with a towel until ready to serve. To store, place in a container lined with a paper towel.