Indian flatbreads appear regularly in my household as they are a traditional and ideal accompaniment to a wide variety of Indian meals. Crêpe-like flatbreads such as dosas are easier to make, but when I have the time and inclination, I will go to the effort of preparing breads that require a bit care and attention for a treat. One such treat is these slighty bitter and earthy, thin and flaky flatbreads made with chopped fresh methi or fenugreek leaves.
