Sift together the whole wheat and all-purpose flour. Then add black cumin and salt.
Add a Tbsp of oil and begin kneading.
Add the fresh fenugreek (or thawed frozen fenugreek) and continue to knead.
Add turmeric, and continue to knead.
Begin adding a little water at a time and continue to knead well until dough is soft, smooth, and pliable. (This step requires quite a bit of elbow grease. If you have a standup mixer with a dough hook, it would be a big help.)
Rest the dough for about 30 minutes. Then separate dough into balls (approx 2 in / 5 cm).
Flatten the ball slightly and dip it into flour to prevent sticking.
Roll out using a rolling pin until dough is nice and thin.
Heat up a pan or griddle to medium high with a small amount of oil or ghee.
The paratha will begin to puff and bubble, flip to the other side and cook until you see golden brown spots.
Recipe by STIRR at http://makeastirr.com/methi-paratha-fenugreek-flat-bread/