Fenugreek Roti

Ingredients

• 0.5 teaspoon ajwain seeds 
• 1 pinch asafetida 
• 0.3 teaspoon baking soda 
• 0.5 teaspoon ground pepper 
• 1 cup bob's mill garbanzo bean flour (besan)
• 0.5 teaspoon chili powder 
• 0.5 cup fenugreek leaves dried
• 10 servings ghee for frying
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 2 tablespoons yogurt plain
• 1 teaspoon sea salt 
• 0.5 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• sieve

Directions

1. Soak the dried fenugreek leaves in warm water for 5 to 10 minutes.
2. Drain, making sure to squeeze out excess liquid.Sift the flours and baking soda in a small strainer into a medium bowl. Stir in the salt, chili powder, cayenne, cumin, coriander, ajwain seeds, asafetida, yogurt and fenugreek leaves.
3. Mix in about 1/4 cup of water to make a semi-hard batter. Cover and let stand at room temperature for 1 hour. Dusting your hands with flour, divide the dough into 10 to 12 small balls.
4. Roll out each ball into a roughly 3-inch circle.
5. Brush a non-stick pan with a bit of ghee or oil and heat over medium heat. When hot, add a rolled out portion to the pan and cook for 4 minutes or until the bottom is browned.
6. Sprinkle with a bit of oil, flip and fry for another 2 to 3 minutes or until both sides are browned.
7. Transfer to a plate, keep heated in a 150 oven, and repeat for the rest of the pancakes.