• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Best Breakfast
    • Awesome Appetizers
    • Drink Ideas
    • Healthy Salads
    • Soup Recipes
    • Always Snacking
    • Dinner Recipes
    • Chicken Recipes
    • Beef Dishes
    • Fish Recipes
    • Vegetarian Recipe Ideas
    • Delicious Desserts
  • Travel And Hiking
    • International Travel
    • Travel- United States
    • Exploring National Parks
    • State Parks
    • Hikes In The USA
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Best Breakfast
    • Awesome Appetizers
    • Drink Ideas
    • Healthy Salads
    • Soup Recipes
    • Always Snacking
    • Dinner Recipes
    • Chicken Recipes
    • Beef Dishes
    • Fish Recipes
    • Vegetarian Recipe Ideas
    • Delicious Desserts
  • Travel And Hiking
    • International Travel
    • Travel- United States
    • Exploring National Parks
    • State Parks
    • Hikes In The USA
  • Contact
×

Home » Whole Grain

Spinach Roti with Za'atar Labneh

Published: Apr 8, 2021 · Modified: Nov 26, 2022 by Amy · This post may contain affiliate links ·

Jump to Recipe

Serve up this easy spinach roti as an appetizer with za'atar labneh for an appetizer plate to please everyone! This Mediterranean-inspired dish is easy to make and a great addition to meals!

A platter of za'atar labneh on the table with spinach roti.

I have met a lot of lovely people on social media. Many of them are really talented cooks and bakers, specializing in foods I am not very familiar with. Archana from @foodyfables is one of those.

Her feed is awesome and food inspiring. She inspired me to create and write this post for a super easy flatbread commonly found in Indian cooking. I hope you enjoy it as much as we do!

If you're looking for more appetizers to serve I highly recommend these asparagus puff pastry appetizers, Mediterranean hummus dip, and zucchini potato fritters.

Why You Will Love This Recipe

  • Simple recipe and wholesome ingredients.
  • A great appetizer to serve up for groups of all sizes.
  • Great flavor!
  • A healthy option for snacking!

What is Labneh?

Labneh is a type of strained yogurt that's commonly found in the eastern Mediterranean region and western Asia. In other parts of the world, it may be called strained yogurt or yogurt cheese, just to name a few.

Labneh is strained long enough to create the texture of soft cheese with a tart flavor similar to sour cream. It is often served as a dip, much like hummus, topped with olive oil and herbs or sometimes in a sweet form with honey.

The serving method depends very much on each individual country within the region. In this recipe, we are serving it in a savory preparation along with homemade roti for dipping.

What is Spinach Roti?

Roti, a type of unleavened bread from India, usually prepared over an open flame or on a griddle.

It is traditionally made with whole wheat flour. I've added some spinach which gives it a brilliant green color and adds some healthy nutrients to the roti.

Ingredients

Making spinach roti and homemade labneh requires simple, wholesome ingredients. Here's what you need:

  • Whole wheat flour: This recipe uses whole wheat flour but I've also used kamut wheat flour to make roti. It was amazing.
  • Spinach: Fresh spinach works great to make spinach roti.
  • Seasoning: You will need fresh garlic and cumin. The original recipe is for carom seeds but I used cumin instead. If you have carom seed, you can swap it in for the cumin.
  • Labneh: We will be using this garlic labneh recipe.
  • Za'atar: Sprinkled over the top of the labneh when serving.

What is Za'atar?

Za'atar is both an herb and a spice blend. The term refers to a pungent herb native to the Middle East that's a mixture of the flavors of marjoram, oregano, and thyme.

As a spice blend, it combines sesame seeds, dried thyme, marjoram, and sumac. To serve, it's often mixed with olive oil and salt and used as a dip for bread.

We will be using sumac, the spice blend. Many Middle Eastern grocery stores or online stores carry za'atar.

For the full ingredient list and quantities, check the recipe card.

How to Make Spinach Roti

Making roti isn't complicated but it does take a bit of time. Here's a look at the steps involved but you can find the detailed instructions in the recipe card.

  1. Throw the spinach into a food processor or blender. This is the food processor I have loved and used for so long.
  1. Pulse until it is all chopped very fine.
Spinach leaves to puree for spinach roti.
Spinach leaves after pureeing to make homemade spinach roti.

You can mix roti by hand like Archana or take the lazy route (that's me!) and use a stand mixer. For the hand-kneading method, instructions are in the recipe card.

  1. Add all the ingredients and mix for several minutes until it is smooth. Cover and let it rest for about 30 minutes.

TOP TIP: Resting the dough is important because if the dough hasn't had the chance to "rest" it will try and constantly pull back in on you. After giving it time to rest the dough relaxes and rolls much more easily.

  1. After the dough has rested divide it up into 10 portions. Isn't it such a beautiful color?
Cut up the spinach roti dough into pieces.

KITCHEN TOOLS: I love to use my bench knife when working with dough. It is the best!

  1. Roll the dough into circles and then roll with the rolling pin until it's thin like a tortilla. To keep it from sticking, you can dip the dough in flour or simply sprinkle your work surface with a bit of flour. Both ways work!
  1. Cook each roti in a skillet for a minute or on each side. You can also char them a bit over a flame for a bit of char.
Rolling out the spinach roti.
Spinach roti cooking in a pan.

How to Serve

Once you've got the roti all cooked, let's put it all together!

  1. Scoop the labneh onto the platter or plate you are serving it on.
  1. Drizzle the labneh with olive oil and sprinkle with Za'atar. I also like mine salty, so I sprinkled it with some good-quality sea salt. There are plenty of recipes online for za'atar, but it is pretty easily accessible to buy as well, which is what I chose.
The labneh spread on a plate with a woman pouring olive oil over the top.
  1. Serve up the labneh platter with the spinach roti.
Cooked spinach roti in a pile on a plate.

TOP TIP: You can make a mezze platter of sorts with it with cucumbers in ribbons made with a vegetable peeler or any other veggies you enjoy.

Labneh on a platter with veggie sticks.

Expert Tips and FAQs

  • Use a heavy-bottomed skillet such as a cast iron skillet for more even cooking.
  • Don't rush the roti recipe. The dough needs time to rest.
  • The water is a bit of a variable. Add it slowly and if necessary add more to achieve the proper consistency.
What do you eat roti with?

Roti is often eaten with curries, like this lentil curry, where it is used to scoop up little bites. I love to also serve up with my garlic labneh, hummus, or other dips as an appetizer.

How is roti different from naan?

They are both types of flatbreads but roti are often much flatter than naan. Roti is also an unleavened bread so it doesn't contain yeast or another agent to help it rise while naan is typically made with yeast or another type of leavener.

Spinach roti served up on the table with a platter of za'atar labneh.

More Dip Recipes

  • Creamy Lemon Mascarpone Fruit Dip
  • Jalapeño Cheddar Dip with Shamrock Chips
  • Beetroot Hummus Without Tahini
  • Habanero Ranch Sauce Recipe

Follow me on Instagram!

For more inspiration

A Red Spatula
A platter of za'atar labneh on the table with spinach roti.

Spinach Roti with Za'atar Labneh

Archana
Serve up this easy spinach roti as an appetizer with za'atar labneh for an appetizer plate to please everyone! This Mediterranean-inspired dish is easy to make and a great addition to meals!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
resting time 30 mins
Total Time 55 mins
Course Appetizer, Bread
Cuisine Indian
Servings 10 servings

Ingredients
  

  • 2 cups whole wheat flour plus more for rolling. I use a kamut wheat flour for mine. It was amazing.
  • 6 cups fresh spinach
  • 1 clove garlic
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 2 teaspoons olive oil
  • ½ cup water
  • 1 recipe labneh
  • 1 teaspoon za'atar

Instructions
 

  • Pulse garlic with spinach in blender or food processor to get a puree.

Stand Mixer Instructions

  • Add all ingredients to the mixer and mix on medium speed for about 3-4 minutes.

Knead by Hand Instructions

  • Combine spinach puree, flour, cumin, and salt in a mixing bowl. Mix it up. Slowly add water and start mixing and kneading dough. You may need more or less depending on the water content of spinach puree. Knead until you have a soft dough, then add oil and knead again.

Rest Dough and Cook Roti

  • Regardless of mixing method, allow the dough to rest for 30- 45 minutes.
  • Divide dough into 10 pieces. Dip each piece in flour and roll in a round, thin piece, like a tortilla.
  • Place on an oiled, heated hot skillet. Once you see bubbles form, flip to the other side. It should take about 30 seconds per side. Next, move to an open flame and make it puff.
  • Brush with melted butter or ghee.
  • Place the labneh on a platter and sprinkle with za'atar.
  • Serve the roti alongside the labneh for dipping;

Notes

  • Use a heavy-bottomed skillet such as a cast iron skillet for more even cooking.
  • Don't rush the roti recipe. The dough needs time to rest.
  • The water is a bit of a variable. Add it slowly and if necessary add more to achieve the proper consistency.
Keyword spinach roti, za'atar labneh
Tried this recipe?Let us know how it was!
« Simple Sprouted Grain Green Onion Biscuits
Herb Laminated Pasta »

Primary Sidebar

Hi, I'm Amy! I am a culinary school graduate working to create a balanced approach to healthy recipes. My recipes are ones that the whole family can love.

More about me →

Popular

  • Grilled Stuffed Pork Tenderloin
  • Oat Groats Instant Pot Recipe
  • Virgin Pina Colada Recipe- with Coconut Milk
  • The Best Thick Lemon Curd
  • Facebook
  • Instagram
  • Pinterest

Subscribe

Are Whole Grains and Carbs the Big Bad Wolf?

Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

Thank you for subscribing!

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 A Red Spatula