Clean ,wash and chop the Methi( Fenugreek) leaves finely. You can use a food processor for chopping.
Add the flour to it. Give it a mix.
Add the chilli paste, ginger garlic paste, salt and again mix it well. (Jain recipes can skip the ginger and garlic)
Now add yogurt and mix.Gradually add water to tighten the dough. Do not add too much water. If the dough is too loose you may not be able to roll the bread.
The dough is ready. Apply oil over the dough and rest it for 5-10 minutes.
Now make small balls of the dough.
Start rolling 1 ball with a rolling pin. You need to dust the dough with the flour to avoid sticking. My kids helped me to roll them in the roti maker (Puri press)
Roll approx 3 inch diameter. Or as per your choice. It should be nice even and thinly rolled.
Now heat up a flat girdle / pan or tawa for cooking these tortillas. (The pan should be hot)
Place one side and allow it to cook. Upon a bit of cooking flip it. It will start bubbling, apply oil on the top side and flip to roast it. When golden brown flip again to roast the other side with oil.
It should be evenly cooked. Cook on a medium high flame. very low flame can make it chewy and hard.
Serve it with curd, fresh cream, pickle or any dip of your choice.
When I have nothing I serve it with our lifesaver ketchup