Flaky Breads Stuffed with Spinach and Cheese

Palak Paneer Parantha

Preparation info

  • Makes


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Full-flavored breads like this one are fun to eat as soon as they come, piping hot and flaky, off the griddle. I serve them, cut into wedges for dipping, with some of the simple dal curries in this book for an elegantly simple prelude to a multiple-course curry dinner.


For the dough

  • 3 cups roti flour (see Tip)
  • 1 teaspoon coarse kosher or sea s


  1. To make the dough, stir the roti flour and salt together in a medium-size bowl. Drizzle the oil over the flour mixture, rubbing the flour through your hands to evenly distribute the oil.
  2. Drizzle a few tablespoons of the warm water over the flour mixture, stirring it in as you do so. Continue drizzling warm water until the flour comes together to form a soft ball;