Dill Leaves Chapathi

Ingredients:

Wheat Flour 3/4 Cup
Dill Leaves 1 Cup Packed
Green Chiles 1
Cumin Seeds a Big Pinch
Salt to taste
Oil as Required

Method of preparation:

Remove stems, wash and finely chop green chiles.
Separate dill leaves and wash them under fresh water and strain the leaves.

In to the mixing bowl, add wheat flour, washed dill leaves, green chiles, cumin seeds and salt.
Knead wheat flour into somewhat soft dough using enough water.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.
Divide the dough into two portions.

Dust some wheat flour and roll out each portion into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.
Spread few more drops of oil on the semi circle and close to form a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin chapathi.
Repeat the same with the other portion of wheat dough.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out dill leaves chapathi at a time.
Fry on one side till brown spots appear and turn on other side and pour few more drops around the chapathi.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out chapathi.
Serve dill leaves chapathi with pickle or with your choice of raita.

Notes: Adjust the thickness of the chapathi according to your preference.

Suggestions: If the chapathi is not cooked properly, put it back on low heat and cook till its done.
Variations: Fry dill leaves in little oil before adding to wheat flour if you wish.