Haryana Methi Bajra Roti Fenugreek Pearl Millet Flatbread

Method

1. 1

   Combine bajra flour, finely chopped methi leaves, ajwain, red chilli powder and salt in a bowl.

2. 2

   Add hot water gradually, mixing and kneading with continuously wet hands.

3. 3

   Knead 3 minutes with wet hands into a cohesive dough.

4. 4

   The methi leaves add moisture so slightly less water may be needed.

5. 5

   Divide into 4 balls. Keep covered with a damp cloth.

6. 6

   Wet both palms. Place one ball on a wet surface.

7. 7

   Pat outward with wet palms into a round about 14 cm wide. The methi leaves are visible in the dough — they add colour and flavour.

8. 8

   Cook on a dry iron tawa on medium for 3 to 4 minutes.

9. 9

   Flip. Cook 3 minutes. Finish over a direct flame 30 seconds per side.

10. 10

    Apply ghee generously while hot.