This makes it easy to take them out individually as and when required.
The freezing process locks in the freshness and moisture and keeps it intact. Freeze the parathas as soon as they reach room temperature, so you don’t loose their freshness.They will get cooked while being reheated in the pan and will taste just like freshly made. Partially cook the parathas before putting them into the freezer.A soft dough makes soft parathas which will not dry up while freezing I like to use Bio Vollkorn-Dinkelmehl or Dinkelmehl-Vollkorn for my recipes. You can find it at most of the grocery stores. Spelt flour is easily available in Germany by the name Dinkelmehl. Compared to wheat flour, spelt flour is also richer in many nutrients, such as protein and minerals. People who have sensitivity for wheat can digest spelt much more easily. The high soluble fibre content in whole grain spelt flour facilitates digestion, and is much easier on the stomach. This keeps you fulfilled for a longer time, making it a great option for sehri/suhoor (meal before fasting). Spelt has a lower glycemic index as compared to wheat which results in slower release of energy into the body. Spelt is an ancient grain, coming form the same family as wheat, rye and barley. I replace aata with spelt flour because of the following reasons. The addition of spinach not only increases the nutritional content of the parathas, but also make them soft and flavorful.
She used aata to make the parathas (spelt flour is not available there). My mother used to make them with spinach raita, and me and all my sibling just devoured them. I have winter memories attached to these parathas from my childhood in India. Semi-cook and freeze in bulk to enjoy later. These parathas are very fulfilling and keep you energised for a long time, making it a great option for sehri or breakfast.
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