Raagi aur methi ki roti (Millet and fenugreek flat bread)

Ingredients

• Methi (fenugreek) leaves, chopped fine 3 cups (200 g)
• Raagi (Millet) flour 1/2 cup (60 g)  
• Atta (whole wheat flour) 1 cup (160 g)
• Salt 2 tsp
• Heeng (asafoetida) 1/4 tsp
• Chilli powder 1/2 tsp
• Ghee 2 tbsp

Preparation

• Mix all the ingredients, and knead , into a firm dough with water.

• Break the dough and shape into balls. Roll into rounds as thin as possible.

• Put a tawa (griddle) over high heat till a drop of water thrown over it, sizzles. Put the roti on it, and cook till little bubbles appear on the surface.

• Flip over and cook on the other side too till both sides are slightly brown and cooked through.

• Smear the cooked `roti’ with ghee or butter and serve, or keep piling up in a closed container till ready to eat.