Emmy's Garlic and Methi (Fenugreek) Parathas

Ingredients (Makes 5 small parathas):

-1.5 cups of atta Indian flour (or any wheat flour)

-2 garlic cloves, minced

-1 tablespoon dried methi (fenugreek) leaves 

-water

-salt

-oil

Directions:

-Combine methi and garlic with a small amount of water, as pictured. Stir.

-Add the flour and enough water to make dough the consistency of pie crust or pizza dough. Knead until all the ingredients are reasonably mixed, as pictured.

-Place a small amount of dough on a flat clean surface, as pictured.

-Flatten with a rolling pin. Then add a sprinkle of oil, as pictured.

-Add a pinch of salt, as pictured, and rub over the surface.

-Fold the dough into a pocket, as shown. This doesn't have to be perfect or done in any particular way. This just allows the paratha to have different layers once cooked.

-Roll the dough into a circle (doesn't have to be perfect), as shown. It should end up being the thickness of a tortilla.

-Preheat a frying pan on medium heat. Place paratha on pan. Press for a few second with a spatula. Turn once bottom side is cooked/golden brown.

-Repeat last step. This is where you may see the paratha puff up, as shown, although this depends more on the type of flour used. It will still taste the same even if it doesn't puff up.

That's it. Bon Appétit!