Chopped fresh fenugreek leaves kneaded into corn flour can be cooked on your stovetop to make a tasty Indian flatbread called methi roti. Fenugreek can be a bit bitter, but when cooked into this cornbread dish and served with butter on top, it's delicious.
Makes 8 fenugreek cornbreads
Prep time: 15 minutes
Cook time: about 1½ minutes per flatbread
Refrigerator life: 2 days, but tastes best freshly made and served hot
Freezer life: 1 month (Place a sheet of parchment paper between each flatbread before freezing to prevent them from sticking to each other. Then place the stack in an airtight container, plastic bag or tightly wrap in foil.)
Reheating method: Place the refrigerated or reheated flatbread in a microwave and heat. Or, place the flatbread on a skillet over medium-high heat, flipping frequently.
½ lb (225 g) fresh fenugreek (about 1 bunch)
1 cup (140 g) finely ground yellow cornmeal (also called corn flour)
½ cup (60 g) chapati flour or whole wheat flour, plus extra flour for dusting
1½ teaspoons carom seeds (ajwain) or dried thyme leaves
½ teaspoon ground red pepper (cayenne)
¾ teaspoon salt
4 tablespoons plus 4 teaspoons vegetable oil
¼ cup (65 ml) plus 2 tablespoons water
8 thin pats of unsalted butter or vegan buttery spread
Making the Dough
1 Cut off the stems at the bottom of the fenugreek bunch, where the leafy part ends, and discard. The stems at the bottom of the bunch are not tender like the upper stems. Finely chop the leaves and remaining stems. You should get about 2 cups (130 g) packed leaves. Squeeze the chopped fenugreek with your hands to remove any excess water.
2 Place the cornmeal, chapati flour, carom seeds, red pepper, and salt in a medium bowl. Mix together. Add 4 tablespoons of the oil. Using one hand, mix together. Add the fenugreek leaves and water. Using one hand, thoroughly knead the mixture together for about 5 minutes to form a very soft dough.
3 Place a large cast-iron skillet (with a low rim to allow easy flipping) over high heat.
Forming the Dough
1 While the skillet is heating up, separate the dough into 8 equal pieces.
2 Roll each piece between your hands to form a smooth ball and then slightly flatten it between your palms.
3 Working with one flattened dough ball at a time, generously dip both sides of the dough in loose flour. Place on a flat rolling surface. Use your fingers and palms to gently pat the dough to flatten it to form a 4-inch (10 cm) circle. You may flip and turn the circle while patting it out to get an even thickness and round shape. Using a rolling pin, gently roll out the dough ball into a circle about 4 inches (10 cm) across. Dust with loose flour as needed.
Cooking the Flatbreads
1 When the skillet is hot, carefully slide the flattened circle onto your palm and place it on the skillet. The skillet must be hot; otherwise the bread will become dry and hard. Cook for about 35 seconds, and then using a spatula, flip the bread. There should be some very small brown spots on the bread.
2 Cook for about 35 seconds and flip again. There should be very small brown spots on the flipped side.
3 Spread ½ teaspoon of the oil evenly on the bread and flip it.
4 Cook for 10 seconds, pressing down on the bread with a spatula, and flip again.
5 Cook for 10 seconds, pressing down on the bread with a spatula. Remove the bread from the skillet.
6 Continue to roll out and cook the remaining dough. Enjoy now or stack them and wrap tightly in foil to keep them warm until ready to serve. Serve with a pat of butter on top of each hot bread. You may also refrigerate or freeze for later!
How to Cook the Fenugreek Cornbreads
The patted-out dough circle is carefully placed on a hot skillet.
Brown spots on the bread will appear after flipping it.
Press down on the bread with the spatula as it cooks.
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