Mint paratha

Ingredients: One cup mint leaves (pudina), two cups whole wheat flour, salt to taste, two tbsp ghee, whole wheat flour for rolling, ghee for cookingMethod: Dry roast the mint leaves on a hot tava (griddle) till crisp. Crush lightly with your fingers. Combine all the ingredients including the mint leaves and knead to semi-soft dough using enough water. Divide the dough into 10 equal portions and roll out each portion into a circle of 150 mm. (6") diameter, using whole wheat flour. Cook in a tandoor or on a hot tava (griddle) on both sides, using a little ghee, till brown spots appear on both the sides. Serve hot.