Finely chop fresh fenugreek leaves.
In a large bowl, mix whole wheat flour, chopped fenugreek leaves, yogurt, turmeric, red chili powder, cumin powder, salt, and oil.
Knead into a soft dough using water gradually, then rest for 15 minutes.
Divide into equal balls, roll out into thin round flatbreads.
Roast on a hot griddle with a little oil on both sides until golden brown spots appear.