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Methi Paratha is a flaky, stuffed Indian flatbread that's pan-fried to golden perfection with butter or ghee. This hearty vegetarian bread is a satisfying family breakfast or dinner accompaniment.
In a large bowl, combine whole wheat flour, chopped methi leaves, salt, red chili powder, turmeric, and ground cumin. Mix well for even seasoning throughout.
Add yogurt to the mixture and incorporate using your hands. Gradually pour water while kneading until a soft, pliable dough forms—avoid adding all water at once to prevent stickiness.
Cover the dough with a cloth and let it rest at room temperature for 20 minutes to achieve optimal moisture absorption and gluten development.
Divide the dough into 12 equal balls. On a lightly floured surface, roll each ball into a 6-inch disc, using gentle pressure to prevent tearing.
Heat a skillet over medium heat. Place one paratha on the hot pan and cook until small bubbles appear—about 1 minute. Flip, apply around 1/2 teaspoon butter or ghee, and cook each side until golden brown spots form, pressing gently for flaky layers. Repeat with remaining dough, regulating heat to avoid burning.
