Fenugreek Flatbread
A quick and flavorful Indian flatbread made with fresh fenugreek leaves and whole wheat flour. Perfect for breakfast or a snack, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 6
- Calories
- 180
- Protein
- 6g
Ingredients
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves, chopped
- 1 teaspoon black onion seeds (kalonji)
- ½ teaspoon salt
- ¾ cup water
- 2 tablespoons oil, for cooking
Instructions
- 1
In a large bowl, combine 2 cups whole wheat flour, 1 cup chopped fenugreek leaves, 1 teaspoon black onion seeds, and 0.5 teaspoon salt. Mix well.
- 2
Gradually add 0.75 cup water and knead into a soft, pliable dough. If too dry, add a little more water; if too sticky, dust with flour. Cover and let rest for 5 minutes.
- 3
Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into a 6-7 inch round, about 0.25 inch thick.
- 4
Heat a skillet over medium-high heat. Place one flatbread on the hot skillet and cook until bubbles appear and the bottom is golden, about 1-2 minutes. Flip and cook the other side until golden spots form, another 1-2 minutes.
- 5
Brush the cooked flatbread with a little oil and keep warm in a towel while cooking the rest. Serve hot with yogurt or curry.
Tools you’ll need
- large mixing bowl
- rolling pin
- skillet or griddle
- clean kitchen towel
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