Step 1: Prepare Methi Leaves

Wash and chop home-grown methi (fenugreek) leaves. Ensure they are clean and free from any dirt.

Step 2: Combine Dry Ingredients

In a large mixing bowl, add 2 measuring cups of white or brown rice flour. Then, add 1 cup of soaked red lentils or yellow moong dal, 1 tsp of cumin seeds, and 2 tablespoons of toasted sesame seeds.

Step 3: Add Fresh Ingredients

To the bowl, add 1 chopped onion, green chili paste (adjust quantity to your spice preference), and the prepared methi leaves.

Step 4: Season and Mix

Add salt to taste to the mixture. Mix all the ingredients well with a spoon or your hands until they are evenly combined.

Step 5: Form Dough

Gradually add 1 3/4 cups of water to the mixture. Mix thoroughly until a soft, pliable dough is formed. The dough should be firm enough to handle but not too stiff.

Step 6: Divide and Shape

Divide the dough into 15 equal parts. Grease your hands with a little oil and roll each part into a smooth ball.

Step 7: Flatten the Dough

Place one dough ball inside a plastic bag (or between two sheets of parchment paper). Use a flat-bottomed bowl or plate to gently press and flatten it into a disc, about 3-4 inches in diameter.

Step 8: Air Fryer Method

Grease the air fryer basket with oil. Place the flattened dough discs in the basket, ensuring they are not overlapping. Drizzle a little oil on top of each disc. Air fry at 370°F (188°C) for 6 minutes. Flip them halfway through cooking to ensure even browning.

Step 9: Stovetop Method (Initial Cook)

Alternatively, for stovetop cooking, heat a grill pan or flat griddle on medium heat and grease it with oil. Place the flattened dough discs on the pan. Cover with a lid and cook for 2 minutes.

Step 10: Stovetop Method (Flip and Finish)

After 2 minutes, remove the lid, flip the flatbreads to the other side, and cook for another 2 minutes or until both sides are golden brown and crispy.

Step 11: Serve

Serve the crispy and tasty Methi Flatbreads immediately with your choice of sweet mango pickle or green chutney for a delicious breakfast.

• Spinach can be used instead of fenugreek leaves.