Fenugreek FlatBread "Methi Roti"

Fenugreek leaves both fresh and dried are used aplenty in Indian cooking. They have a slight bitter taste and pungent odor.Comparatively, fresh leaves have milder taste than the dried ones. I remember eating plenty of dishes with this as a key ingredient post-delivery cause its believed to increase milk supply in lactating moms. Pharmacies sell fenugreek seed capsules for the very same reason. Can't find fresh fenugreek leaves in your local grocery store? Head over to an Indian store and look for "Methi Leaves"(Fresh)/"Kasuri Methi"(dried) or use watercress which is a reasonable substitute.There are numerous ways to cook these gorgeous greens/herb but if you ask me, the best way is to incorporate them in a flat bread called "Methi Roti".

Ingredients(Makes 10, 7" Round Flatbread):

• 2 Cups Whole Wheat Flour
• 1 Bunch Fresh Fenugreek(Yields roughly 1 Cup Fenugreek Leaves, Packed)
• 2 Hot Green Chili
• 2 Garlic Cloves
• 1/4 tsp Cumin Powder
• 1/8 tsp Turmeric Powder
• 1/8 tsp Salt
• 2/3 Cup Hot Water(hot enough to handle by hands)

Tools:

• Rolling Pin
• Pastry Board to roll out the dough
• Tava (Indian Cast-Iron Griddle)

Procedure:

• Pick the leaves of the fenugreek and discard the stalks.Clean and drain the water from the leaves.

• Mince the Garlic and Green Chilies in a blender or using mortar/pestle.
• Roughly chop the fenugreek leaves
• Mix flour, chopped leaves, minced garlic-chili paste, cumin powder, turmeric powder and salt in a bowl.
• Add the water to the mixture and make a firm dough. It is indeed important that the dough be firm so it can be rolled with sticking to the rolling pin. Let the dough rest for 15 minutes.

• Divide the dough into 10 even balls and flatten them to disc/patties.

• Roll the flattened patties on a flat surface or a pastry board(dredging periodically with wheat flour to avoid sticking) and stretch it into a smooth 7" disc. At the most, the discs can be 2-3mm thick.

• Cook the rolled out Roti on a hot tava(Indian Cast-iron Griddle) by adding 1/8 of tsp of Olive oil around the edges for 1-2 minutes per side.More oil may be added..its all personal preference.
• Serve as it or with any of the following chutney choices -- Four Seasons chutneys-Peanut(Winter),Pumpkin And Carrot(Fall), Cilantro N Mint(Spring), Tomato Chutney my Way(Summer) , Ridge Gourd Peel N SweetPea Chutney, Fiery Tomato Chutney