Best Methi Thalipeeth Recipe (Fresh Fenugreek Leaves Flat Bread) Recipe

To begin making the Methi Thalipeeth, in a large mixing bowl combine all the fixings except the yogurt and fat.  Once the parched fixings are combined, agitate in the yogurt and shape well to make a firm pastry mix, adding aqua if necessary.

shape for a couple of moments until seamless.  put a lid on the pastry mix and allow it to rest for 10 to 15 moments.Divide the pastry mix into 15, 2-inch diameter balls.

Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat baking flour and roll into a 4 to 6 inch diameter circle.

You can roll them thick or thin, it is purely your preference.Preheat an iron skillet on high burning up; place the rolled pastry mix on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the pastry mix.Turn the burning up to medium; flip the rolled pastry mix over and transfer gently about half teaspoon of fat around the pastry mix.low-boil with a press and turn motion with a flat spatula or a wooden press.  You will notice the bottom side begins to brown, at this point flip over again crafting in the same press and turn motion to maintain even crafting.Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside.

Continue the similar process with the other portions of the pastry mix and offer toasty.offer the  Methi Thalipeeth formula (pure Fenugreek Leaves Flat Bread) along with Maharashtrian Green Chilli Thecha formula or Lahsun ki Chutney along with Gulkand Chai formula by the side.