Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread)

Step 1: To begin making the Methi Thalipeeth, in a large bowl combine all the ingredients except the yogurt and oil

Step 2: Once the dry ingredients are combined, stir in the yogurt and knead well to make a firm dough, adding water if necessary

Step 3: Knead for a couple of minutes until smooth

Step 4: Cover the dough and allow it to rest for 10 to 15 minutes

Step 5: Divide the dough into 15, 2-inch diameter balls

Step 6: Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat flour and roll into a 4 to 6 inch diameter circle

Step 7: You can roll them thick or thin, it is purely your preference

Step 8: Preheat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the dough

Step 9: Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of oil around the dough

Step 10: Cook with a press and turn motion with a flat spatula or a wooden press

Step 11: You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking

Step 12: Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside

Step 13: Continue the similar process with the other portions of the dough and serve warm

Step 14: Serve the  Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread) along with Maharashtrian Green Chilli Thecha Recipe or Lahsun ki Chutney along with Gulkand Chai Recipe by the side