I was bored making chapatis the usual way. So experimented by using ajwain & kasuri methi leaves. I love the strong characteristic smell of kasuri methi. The leaves help in digestion. Ajwain is almost never used raw. I dry roasted it before mixing to the dough.
I prepared the chapati dough by adding kasuri methi leaves, dry roasted ajwain, little oil, salt & water. I let the dough sit for around 10 minutes & later rolled out chapatis.
I couldn't wait to taste them.