Spinach and onion flatbreads

Spinach and onion flatbreads

Eat Right For Your Body Type
Lisa Linder

These delicious breads are fantastic eaten with lentil or bean curry. They are full of flavour and the dough is really quick and easy to make. The breads themselves take just a minute a piece. The only caveat here is that the dough must be made just before cooking, otherwise the spinach will continue to release moisture and the dough will become too sticky. You can make them in advance and reheat in some foil in the oven. These breads are fantastic for kapha as the spinach and addition of gram flour lightens them and reduces the amount of gluten, which really doesn’t suit kapha. The onions add extra flavour but are optional. These breads can also be enjoyed by the other two doshas, but pitta should leave out the stronger spices.


Quantity Ingredient
45-55g chapati flour, plus extra for rolling out
35g gram flour
1/4 teaspoon cumin seeds
1/8 teaspoon carom seeds, (pitta leave out)
pinch red chilli powder, (kapha only)
1/4 teaspoon salt
60g spinach leaves, washed, water squeezed out and finely chopped
1 rounded tablespoon onion or shallot, chopped, (pitta please omit)
1 tablespoon yoghurt
1-2 tablespoons vegetable oil, (vata 2 tablespoons; pitta 2 tablespoons; kapha 1 tablespoon)


  1. In a large bowl, stir together the dry ingredients. Add the spinach, onion, yoghurt and oil and mix well with your hands – the more you squeeze and knead the dough, the more water the spinach releases and binds the dough.
  2. Heat a tava (Indian flat griddle pan) or non-stick frying pan until quite hot.
  3. Divide the dough into four equal-sized balls. Flatten the first ball with the heel of your hand and dip both sides in extra flour and roll out to make a circle 10 cm in diameter. It won’t roll into a perfect circle so please don’t worry!
  4. Slap the bread onto the hot surface. Cook for 10 seconds, then flip the bread over. Turn the heat down to a medium–low setting. Drizzle 1⁄4 teaspoon (1⁄2 teaspoon for vata) of the remaining oil over the bread and spread with the back of the spoon. Keep moving the bread in the pan so that no single area gets all the heat. Turn over again and cook for another 10 seconds, drizzling another 1⁄4 teaspoon (1⁄2 teaspoon for vata) of oil over the bread. It should be tinged with brown spots.
  5. Keep the cooked bread warm, covered in foil, and repeat with the rest of the dough.
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