Fenugreek Leaves Flatbread (Methi Paratha / Methi Roti )

These parathas/flatbreads are absolutely delicious and healthy. This goes really well with some pickle or yogurt or chutney or any curry. There are many variations to this recipe. My family loves it this way. You can substitute methi with chopped spinach, grated zucchini, grated bottle gourd, grated radish or a combination of grated radish and grated carrots.

Ingredients:

1 cup methi leaves / fenugreek leaves

2 cups wheat flour plus more for dusting
Salt to taste
3 tbsp yogurt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp ajwain seeds
Water, as required to knead the dough
Oil, ghee or butter for roasting the parathas

Directions:



In a bowl, combine methi leaves, yogurt, red chilli powder, turmeric powder, ajwain and salt.
Add wheat flour and mix well. Add water gradually and make a medium soft dough. Knead until smooth by adding 1/2 tsp of oil. Cover and keep it aside for 15-20 minutes.
Divide the dough into 12 balls.
Heat an iron tawa, flat griddle pan or frying pan. Take a ball of dough and roll into 6-8" diameter circle, using flour for dusting.
Pat off excess flour and place the paratha on the hot tawa and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil, ghee or butter and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
Serve hot.