Methi Paratha

How to Prepare

1. In a large mixing bowl, combine 5 cups of whole wheat flour
2. 2 tsp salt, and 2 tbsp oil.
3. Add 2 cups of finely chopped fresh methi (fenugreek) leaves to the flour mixture.
4. Gradually add water (about 2-2.5 cups) and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.
5. Divide the dough into 20 equal portions and roll each portion into a ball.
6. Dust a rolling surface with flour and roll each ball into a flat, round paratha (about 6-7 inches in diameter).
7. Heat a tawa over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear.
8. Flip the paratha, apply 1/2 tsp of ghee or oil on the cooked side, and cook the other side for another 1-2 minutes until golden brown spots appear.
9. Flip again, apply ghee or oil on the other side, and cook for 30 seconds. Remove from tawa.
10. Repeat the process for the remaining dough balls. Serve hot with yogurt, pickle, or curry.