Spinach & Lentil Stuffed Flatbread (Healthy Gözleme-Style Paratha)

 Description

This delicious flatbread is stuffed with a flavorful mixture of spinach, cooked lentils, herbs, and spices. It’s pan-toasted until golden and crispy on the outside while staying soft and savory on the inside. Packed with fiber, plant-based protein, and nutrients, it’s a wholesome, satisfying meal that can be enjoyed for breakfast, lunch, or dinner.

Ingredients

For the Dough

• 2 cups whole wheat flour

• 2 tbsp olive oil (or any cooking oil)

• ½ tsp salt

• Water as needed (about ½ cup)

For the Filling

• 2 cups fresh spinach, chopped

• 1 cup cooked lentils (brown or green)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• ½ tsp cumin powder

• ½ tsp chili flakes (optional)

• ¼ tsp turmeric

• ½ tsp black pepper

• Salt to taste

• Fresh coriander or parsley (optional)

For Serving

• Yogurt dip, garlic yogurt, or mint raita

Instructions

1. Make the Dough

1. Mix flour and salt.

2. Add oil and mix.

3. Add just enough water to form a soft dough.

4. Cover and rest for 20 minutes.

2. Prepare the Filling

1. Heat oil in a pan.

2. Add onions and sauté until soft.

3. Add garlic and spices.

4. Add spinach and cook until wilted.

5. Add cooked lentils and mix well.

6. Cook until moisture evaporates; cool completely.

3. Assemble the Flatbreads

1. Divide dough into medium-sized balls.

2. Roll each ball into a thin circle.

3. Add filling to one half and fold over OR roll two thin sheets and sandwich the filling.

4. Seal edges well.

4. Cook

1. Heat a pan or skillet.

2. Cook each stuffed flatbread on medium heat.

3. Apply a little oil and cook until golden on both sides.

5. Serve

Cut into slices and serve hot with yogurt dip.

Notes

• Use fully dry filling—moisture will tear the dough.

• You can swap lentils with chickpeas, paneer, or feta.

• Whole wheat flour gives a healthy, slightly nutty taste.

• Keep heat medium so the inside cooks well without burning the outside.

Tips

• Add chili or herbs for extra flavor.

• For crispier flatbreads, use a little oil during cooking.

• For oil-free cooking, dry-cook and brush lightly with warm water.

• Filling can be made ahead and refrigerated for 2–3 days.

Servings

Makes 4 large stuffed flatbreads
Each serving = 1 flatbread

Approx Nutritional Info (per flatbread)

(May vary by size)

• Calories: 280–330

• Protein: 11–13 g

• Carbohydrates: 40–44 g

• Fiber: 7–10 g

• Fat: 8–10 g

• Iron: 20% DV

• Calcium: 10% DV

Health Benefits

✔ High in fiber → supports digestion and stable blood sugar
✔ Lentils add plant protein and minerals
✔ Spinach provides iron, folate, and antioxidants
✔ Whole wheat flour adds complex carbs and nutrients
✔ Great for vegetarians and weight-management diets

Q & A About This Recipe

Q1: Is this recipe diabetic-friendly?

Yes, when eaten in moderation. It contains whole grains, lentils, and fiber-rich spinach which help slow glucose release.

Q2: Can I make it gluten-free?

Yes—use gluten-free flour or chickpea flour, but the dough may be more fragile.

Q3: Can I freeze the flatbreads?

Yes. Freeze after cooking; reheat on a pan or in the oven.

Q4: What can I use instead of lentils?

Chickpeas, tofu, scrambled eggs, or mashed potatoes (for non-diabetic versions).

Q5: Can I bake them instead of pan-frying?

Yes, bake at 200°C (400°F) for 12–15 minutes on each side.