One of my favorite ways of making roti is by adding methi / fenugreek leaves in the dough.In Indian kitchens you will see fenugreek as seeds, fresh or dried leaves. Used in different forms in both north Indian and south Indian cooking this bitter spice or herb is definitely here to stay.
Wheat flour - 1 cup
Fresh Methi Leaves - 1 cup
Salt to taste
To start making the dough, in a shallow wide container mix the wheat flour, washed methi leaves, 1/2 tsp of oil and salt. Slowly add about 3/4 cup of lukewarm water, just enough to form a firm dough (very similar to the puri dough) and knead till smooth. Pour 1/2 tsp of oil over the dough and knead the dough one final time. Cover, let rest at 20 minutes.
Divide the dough into balls the size of golf balls. Roll them out using a rolling pin into 6" diameter discs. You can use some flour for dusting so that the dough does not stick. Try to use minimum flour for dusting as this dries the rotis.
Heat a tawa or a non stick pan on medium to high, and place the paratha carefully in it. Turn it after 3 - 4 minutes when you see the underside slightly browning. Add a drop of oil on the flipped side and flip it back again. Then add another drop of oil on the other side. Remove from heat when both the sides are golden and well cooked. This should only take up to 5-6 minutes.Remove from heat and serve with plain yogurt or with any gravy. I made an eggplant gravy to go with it.
To keep roti warm transfer to a container lined with a cloth napkin. cover the rotis with the edges of the napkin. This will keep the rotis both warm and moist for a longer time.
You can find methi leaves in most Indian groceries or in produce markets like fresh farms / Valli.