Put the spinach into a pot, along with the clove of garlic. Cover and cook for 12-14 minutes on medium low heat if using frozen spinach, until the spinach is soft. (if using fresh spinach cover and cook for 5-7 minutes).
Add the dried fenugreek leaves to the cooked spinach and then turn it into a puree either using a stab mixer or a blender. Do not add any water.
In a big bowl add spelt flour, salt and olive oil. Gradually add the spinach puree and incorporate it into the flour. Add a little at a time and mix it well into the dough.
Once a ball is formed, start kneading the dough with your fist. If it is too dry you might need to add a few drops of water. Knead it for about 3-4 minutes until there are no lumps left. (if you are using whole-wheat flour or atta, you will need to add more water to the dough) The dough should be soft and smooth. (but not too sticky)
Cover and rest for at least 15 minutes.
Take some dry spelt flour into a tray and coat your fingers with it. Tear a small portion of the dough with your hands and form a smooth ball, tucking the edges together. Add some dry flour if it sticks to your hands.
Place the ball onto the tray with dry flour and coat it with the dry flour on all sides. Flatten the ball by pressing it with your fingers.
Place it onto a working surface and flatten it further using a rolling pin. Roll up in a straight line and roll down at an angle. Put only light pressure on the rolling pin to prevent the flatbread from sticking. Add some dry flour if it sticks to the surface.
Put a pan on medium high heat and wait for it to get hot. Transfer your flatbread onto the pan, making sure that it does not has any folds.
(If making for immediate consumption) Cook the paratha on one side until it changes to a darker color. Flip and then add about 1/2 tsp of ghee/oil on the upper side. Flip and add 1/2 tsp of ghee/oil on the other side as well. Press and rotate for even cooking. When the paratha develops brown spots all over and it starts to form big bubbles, remove from the pan and keep warm.
(If freezing) Cook the paratha on both sides only for 1 minute. We only want to partially cook them, and finish the cooking process while reheating them. Transfer onto a wire rack to cool down. After they cool to room temperature, put flat into a big ziplock back. Add a layer of baking sheet (cut to fit) between each paratha so they won't stick to each other and could be taken out for consumption individually. When needed for consumption, take out from freezer and put directly on a heated pan. Cook the paratha on one side until it changes to a darker color. Flip and then add about 1/2 tsp of ghee/oil on the upper side. Flip and add 1/2 tsp of ghee/oil on the other side as well. Press and rotate for even cooking. When the paratha develops brown spots all over and it starts to form big bubbles, remove from the pan and keep warm.
