Aloo paratha



2 cups of Spelt Flour
2 cups Wholegrain Spelt Flour
1 1/2 cup water
4 tablespoon Extra Virgin Olive Oil
1 teaspoon salt
Sweet potatoes and spinach Filling
500 g mashed sweet potatoes (1 large size sweet potatoes)
1/2 cup blanched frozen spinach leaves- 2 frozen cubes
1 large onion, finely diced
2 garlic cloves, crushed
1/2 teaspoon ground ginger
1/4 fresh chilli, finely chopped
1/4 teaspoon Turmeric Root Powder
1 tablespoon lemon juice
1 teaspoon cumin powder
2 tablespoon olive oil
1/4 teaspoon salt
Optional : if not dairy free add 1/2 cup paneer cheese, diced in small cubes (0.5 cm)
1 tablespoon Organic Virgin Coconut Oil, to rub on top of cooked breads


Prepare the spinach and sweet potatoes filling.
Peel, wash and roughly dice the sweet potato.
Bring 1 litre of water to boil, add the diced sweet potatoes and cook until tender.
Drain and let the water evaporate.
Place the cooked sweet potatoes onto a plate and mash with a fork. Set aside.
Warm olive oil in a pan. Add the onion, garlic and cook until golden,
Add all the spices and roast the spices until fragrant – 1 minute.
Meanwhile defrost the spinach in the microwave – about 2 minutes- roughly chop the spinach leaves on a chopping board and add to the pan.
Add the mashed sweet potatoes and spinach into the pan. Combine until it forms a thick mixture from which you can easily form balls with your hands. If you want to add paneer cheese, combine now.
Transfer the mixture into a bowl and cool down until you can handle the mixture with your hands.
Shape balls with your hands it should makes about 8-9 balls.
Place the balls on a plate and let cool down fully.
Prepare the bread dough.
In a large mixing bowl, add the flours, water, olive oil and salt.
Knead with your hands to combine or use a stand mixer. If too sticky add slightly more white spelt flour or wholegrain spelt as you like. Add the flour 1 tablespoon at a time until it comes together and form a smooth and elastic dough. Knead it for 2-3 minutes until the texture become soft and elastic.
Form 8 balls with the dough and place them onto a floured surface. Cover with plastic wrap and let the dough ‘relax; for 30 minutes up to 1 hour.
Using a rolling pin, roll each ball into a thin round shape about 15 cm diameter.
Place the ball of filling in the centre, gather the edges to enclose the spinach and sweet potatoes filling, pinch to seal – look at the picture above- and twist to seal.
Flatten with your hands to remove the air and close the bread.
Press the bread with your hands to form the round disc of bread while removing any air stuck inside.
Warm a castiron pan, I used this pan : Pre Seasoned Cast Iron Skillet Pan 12 ½ Inches Diameter
Using an absorbent paper rub olive oil or coconut oil all around the pan.
Place the flatbread with the sealed side on the bottom of the pan first.
Cook until golden brown and crispy on one side – about 2-3 minutes then flip over and cook on the other side.
Rub some coconut oil on the top of the bread before serving.