Wheat Flour: 2 cups
Mint leaves chopped: 1 cup
Olive oil: needed
Rice Flour: for sprinkling
Method of Preparation
Bring 1 cup water to boil by adding salt to it.
In bowl add wheat flour and mint leaves.
Add boiling water to wheat flour mix. (Can add more water if necessary; don’t make the dough hard, the smooth dough will give out smooth paratha)
Knead well to form soft dough. Keep aside the dough covered for 10 minutes.
Take the dough and take small ball from it, flatten it on a floured surface to a thin round shape.
Cut the flattened dough up to the middle as shown in the picture.
Smear olive oil on the flattened chappathi and sprinkle rice powder on it.
Then start rolling from the cut end to the other, like a cone.
Take the rolled cone shape, place the wide end at the bottom and place it straight.
Press at the top and bring it down to a small round shape
Flour the surface and flatten again to a round chappathi.
Heat a non stick pan, apply some olive oil on it.
Place the chappathi and cook it by flipping.
Take out when done.
Aromatic, flaky chappathi is ready to serve.
Serve hot with your desired curry.
Surabhi of My Cook Book