Spiced Gujarati Fenugreek Flatbreads
Soft, pliable whole wheat flatbreads infused with fresh fenugreek leaves, yogurt, and a warm blend of spices. These travel-friendly theplas are a Gujarati household staple — equally delicious hot off the tawa with pickle or packed for a road trip and enjoyed hours later.
Ingredients
- 2 cups whole wheat flour (atta)
- 1 cup fresh fenugreek leaves (methi), washed and finely chopped
- 3 tablespoons yogurt
- 1 tablespoon oil, plus more for cooking
+ 9 more ingredients
Instructions
In a large mixing bowl, combine the whole wheat flour, turmeric, red chili powder, coriander powder, cumin seeds, ajwain, sesame seeds, sugar, and salt. Mix well.
Add the chopped fenugreek leaves, yogurt, and 1 tablespoon of oil. Work everything together with your hands.
Gradually add warm water, a little at a time, and knead into a soft, pliable dough. It should be slightly softer than regular roti dough. Cover and rest for 15 minutes.
Divide the dough into 10 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a thin round disc, about 6-7 inches in diameter.
Heat a tawa or flat griddle over medium heat. Place a rolled thepla on the hot surface.
Cook until small bubbles appear on the surface, about 30-40 seconds, then flip.
Apply a thin layer of oil on the cooked side. Flip again and apply oil on the other side.
Press gently with a spatula, especially at the edges, until both sides have golden-brown spots. Remove from heat.
Repeat with all portions, stacking the cooked theplas and covering them with a clean cloth to keep them soft.
Nutrition Estimate
Per serving • Estimated by Blinner AI