Methi Roti

How to Prepare

1. In a large mixing bowl, combine 5 cups of whole wheat flour
2. 2 cups of finely chopped fresh methi (fenugreek) leaves
3. 2 tsp salt
4. 2 tsp red chili powder
5. 1 tsp turmeric powder
6. 2 tsp ajwain (carom seeds), and 4 tbsp oil.
7. Mix well to incorporate the oil into the flour mixture.
8. Gradually add water (approximately 2-2.5 cups) and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
9. Divide the dough into 20 equal portions and shape them into balls.
10. Dust a rolling surface with flour and roll each ball into a flat, round roti about 6-7 inches in diameter.
11. Heat a tawa over medium heat. Place the rolled roti on the tawa and cook for 1-2 minutes until small bubbles appear.
12. Flip the roti and cook the other side for another 1-2 minutes, applying a little oil or ghee on both sides if desired.
13. Remove from the tawa and keep warm in a covered container or cloth. Repeat for the remaining rotis.
14. Serve hot with yogurt, pickle, or any curry of your choice.