“Gluten-free Spinach Flatbreads” a recipe I have been wanting to share for a long time!
From the past few months, I have been trying to stick to Vegan and gluten-free diet, and that has led me to try out a lot of new recipes using different ingredients, flours and flavours. I make bhakris made of sorghum flour, but often they are hard to make due to the quality of the sorghum flour. I wanted to make these flatbreads with amaranth flour, and after trying a few combinations, I settled for this one.
These Gluten-free Spinach Flatbreads are vegan, soft, full of goodness and that green colour is just beautiful!
You can use eat them as parathas, tortillas or even as tortilla pizzas. I served these flatbreads with my Two Pepper Chicken for my husband, which he loved and I had it like a tofu taco with spicy sauce, it was delicious. There is a lot you can do with them, I crisped them and used it for our dips and used the leftovers for my Kottu Roti, a delicious Sri Lankan dish.
For these Gluten-free Spinach Flatbreads, I used three different flours with a xanthan gum which acts as a binder in gluten-free recipes and makes the rolling the flatbreads easy. I can make these Gluten-free Spinach Flatbreads without xanthan gum, but I wanted this recipe to be easy for everyone.
So this how you make these Gluten-free Spinach Flatbreads!
Gluten-Free Spinach Flatbreads
- 250 g spinach chopped
- 2 cloves garlic minced
- 1/2 tsp cumin seeds
- 1/2 tsp crushed black pepper or to taste
- 1 nos or to taste green chilli minced
- 1 tbsp salt
- 2 tsp olive oil
- 2 cups amaranth flour
- 1 cup almond flour
- 1/2 cup potato starch
- 1 1/2 tbsp xanthan gum
- water to bind
- Heat oil and add cumin seeds, garlic. Saute for 2 minutes. Add in the chilli, mix well and add the spinach.
- Saute for 5 minutes till the spinach is wilted, cooked but has a vibrant green colour. Let it cool for 15 minutes.
- Strain the spinach well reserving all the green water from the spinach.
- Make a rough paste of the strained spinach and add all the flours, salt.
- Make a tight dough using the reserved water. Let the dough rest for 15 minutes.
- Using rice flour roll the flatbreads in thin circles.
- Roast it on both sides on a hot pan till they form brown blisters. You can brush a little bit of oil if you want to.
- Store them in a box for a day after that transfer them in a fridge.
- Consume within 3 days.