Methi Roti (Fenugreek Flatbread)

•  Cook time: Under 15 min
 
•  Prep time: Under 15 min
 
•  Serves: 8+ people
 
•  Yields: Makes 15 Rotis

Ingredients

• 2-1/2 cups Atta (Chapathi) flour
• 1 cup tightly packed (abt 50 grams) Fenugreek Leaves (Methi), see Tips
• 1 Shallot, finely chopped - see Tips
• 1/4 cup fat free Greek Yogurt, see Tips
• 1 tsp Cumin seeds
• 1 tbsp Oil (optional)
• Salt to taste

Tips

1. Methi leaves: Depending upon your taste, you can increase the amount of methi leaves. Tender leaves don't tend to be really that bitter and can be used more in this recipe. If increasing the quantity and if you think your leaves are bitter for your taste, then try cooking it lightly before using in this roti. Adding a little Amchoor (dried Mango powder) or lime juice also helps to tone down the bitterness.
2. Shallot: You can use any mild tasting onion in its place.
3. Greek Yogurt: I use it for adding softness along with a little protein. You can use regular yogurt instead. IfVegan, simply skip it.

Method

1. Remove the leaves from the stem. Discard any yellow leaves.

2. Wash the leaves well.

3. Give it a coarse chop.

4. Add this along with rest of the ingredients.

5. Give it a good mix and then add little water

6. until it comes together into a dough - not too soft or dry.

7. Knead it for few minutes until it feels elastic and soft (not sticky). Set aside, loosely covered, for about 10 minutes.

8. Divide the dough. I made 15 pieces but depending upon your preferred size and thickness you might get more or less.

9. On a lightly floured surface, roll the dough into a small circle

10. Heat a pan (med-high) and when hot, add the flatbread (roti) to it. Trickle some ghee/oil by the sides and cook for 1-2 minutes or until brown spots starts appearing at the bottom.

11. Turn and cook likewise. Repeat for the rest of the dough.

It tastes great as it is but you can enjoy it with some pickle and curd or any accompaniment of your choice. Serve hot.