Haryana Methi Bajra Roti Fenugreek Pearl Millet Flatbread

Ingredients

• 2 cups bajra flour (pearl millet flour)
• 1 cup fresh methi (fenugreek) leaves — finely chopped (or 2 tbsp dried kasuri methi soaked in 2 tbsp warm water)
• 1/2 tsp ajwain (carom seeds)
• 1/4 tsp red chilli powder
• 1/2 tsp salt
• Hot water — approximately 3/4 cup
• Ghee for serving

Method

1. Combine bajra flour, finely chopped methi leaves, ajwain, red chilli powder and salt in a bowl.
2. Add hot water gradually, mixing and kneading with continuously wet hands.
3. Knead 3 minutes with wet hands into a cohesive dough.
4. The methi leaves add moisture so slightly less water may be needed.
5. Divide into 4 balls. Keep covered with a damp cloth.
6. Wet both palms. Place one ball on a wet surface.
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. Cook on a dry iron tawa on medium for 3 to 4 minutes.
9. Flip. Cook 3 minutes. Finish over a direct flame 30 seconds per side.
10. Apply ghee generously while hot.