This recipe for a traditional parantha, the typical Indian fried bread, is smoother and delicious and goes well with dal or pickle.
Whole wheat flour or atta 3 cups
Methi or fenugreek leaves 2 cups
Salt to taste
Green chillies 3, minced
Ajwain or caraway seeds 1 tbsp
Water as needed
Ghee or clarified butter 1/2 cup
Add the first five ingredients to the food processor and add 1/4 cup of water. Mix, using short pulses.
Make a soft dough in the food processor and transfer to a bowl.
Make into lemon-sized balls.
Dust the surface with flour and roll out each ball into a pancake.
Toast on a hot tawa or griddle, applying ghee on both sides.