Baked Fenugreek Bread (Methi Ki Puri)
This bread keeps for 2 days stored in an airtight container. The spinach powder gives the bread a lovely green color, but feel free to omit if you cannot find it in stores.
Serves: 4Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium
- 1 cup whole-wheat flour (atta),
- 1⁄4 cup semolina
- 2 Tbsp. dried fenugreek leaves
- 2 Tbsp. spinach powder
- 1⁄2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. salt
- 3 Tbsp. ghee
- Place the whole-wheat flour, semolina, fenugreek leaves, spinach powder, turmeric, red chili powder, salt, and 1 tablespoon ghee in a bowl; mix well. Add water slowly, kneading until it forms a smooth dough. The dough should be a bit firm, pliable, and not sticky.
- Lightly grease your hands and divide the dough into 10 equal portions. Roll each portion into a ball.
- Preheat oven to 300°F. Grease a baking sheet with the remaining butter. Lightly dust a clean work surface and a rolling pin with flour.
- Roll each dough ball into a 3 1⁄2-inch disk. Prick each rolled-out disk all over with a fork. Continue until all the dough is rolled out. Place a few disks on the baking sheet and bake for about 10 minutes. Turn and bake for 2 to 3 minutes or until golden brown and cooked through.
- Remove from the oven and place on a serving platter. Serve at once.