Fenugreek Roti

In a medium bowl, sift together the all-purpose flour and baking soda using a strainer.

Ingredients

475 mL of All Purpose Flour

2½ mL of Baking Soda

Equipment

Mixing Bowl

Sieve

Bowl

Add the salt, chili powder, cayenne pepper, ground cumin, coriander, ajwain seeds, asafoetida, yogurt, and the prepared fenugreek leaves to the flour mixture. Gradually mix in water to form a firm, semi-hard dough.

Ingredients

15 mL of Dried Fenugreek Leaves

120 mL of Water

240 mL of All Purpose Flour

5 mL of Salt

5 mL of Chili Powder

1¼ mL of Cayenne Pepper

5 mL of Ground Cumin

5 mL of Coriander Seeds

2½ mL of Ajwain Seeds

½ mL of Asafoetida

60 mL of Yogurt

Equipment

Mixing Bowl

Wooden Spoon

Cover the bowl and allow the dough to rest at room temperature for 1 hour.

Equipment

Mixing Bowl

Plastic Wrap

Bowl

Divide the dough into 10 to 12 equal balls and roll each one out into a 3-inch circle on a cutting board.

Equipment

Cutting Board

Rolling Pin

Heat a non-stick pan over medium heat and brush with a small amount of clarified butter or cooking oil.

Ingredients

15 mL of Clarified Butter

15 mL of Cooking Oil

Equipment

Frying Pan

Pastry Brush

Place a dough circle in the pan and cook for 4 minutes until the bottom is golden brown. Brush the top with oil, flip, and cook for an additional 2 to 3 minutes until both sides are browned.

Equipment

Frying Pan

Tongs