Indian Bread with Fenugreek leaves (Methi ka Parantha)

Dough
2 C whole wheat flour
3/4 C water
1 tsp salt
3 C methi leaves, plucked and chopped

Mix all the ingredients in a large bowl, and knead until bound together.  Let the dough sit for some time, about 15 to 20 minutes.  The moisture in the leaves will loosen it a bit.

Making the Bread
Break off a fistful of the dough, roll it into a ball.  Dust the ball generously with flour.  Roll the ball into a circular shape, no more than 6 inches wide and 1/4 cm thick.  You will need to keep dusting both sides with flour to roll it without sticking.  Meanwhile, heat a flat pan (cast iron preferably, otherwise any crepe or non-stick pan will do).  Turn the flame to medium heat and put the parantha onto the pan.  When small, light brown dots appear on the lower side, flip it.  When small brown dots appear on the lower side, take about 2 teaspoons of oil, and pour them onto the parantha, and then flip it again.  Press thoroughly, and then flip so that both sides are cooked in oil, and light brown in colour.  Eat hot with yogurt and chutney or pickle!

Note: Instead of whole wheat flour, you can use a mixture of 1 1/2 C masa harina (makki ka aata) and 1/2 C whole wheat flour.  Reduce the water by 2 Tbsp.  You can also use gram flour (besan).