Manjit Handa, PhD
Ingredients:
4 cups whole wheat flour
1 large bunch spinach, finely chopped
1 teaspoon cumin seeds/powder
1 teaspoon coriander powder
Salt, to taste
Olive/Canola oil, for pan/griddle light frying
Water, for kneading

Method:
Mix all the ingredients together, adding very little water at a time, in order to form a dough of rolling consistency. Add more whole wheat flour, if the dough is too soft. Cover and keep the dough in the refrigerator for about an hour. Divide the dough into equal-sized portions and roll into balls between your hands. Very lightly flour a rolling board or clean counter surface and roll each ball into a 7-8" circle.

Apply about a teaspoon oil and fold from four sides to make a small square, or three sides, if you like the rectangular shape. Now roll the shape in the similar manner, with each side of about 6-7". Heat a griddle and shallow fry the parathas one at a time. First, transfer the rolled paratha on the griddle and flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of olive oil on the top and spread well over the surface of the paratha, with the help of a spoon. Flip again in 30 seconds and drizzle oil on the other surface too. The paratha is done when both sides are crispy and golden brown. Serve with yoghurt. Enjoy! [HQ]

Dr. Manjit Handa teaches in the Faculty of Health Sciences, McMaster University, Hamilton, Canada. She loves cooking healthy and delicious food.