Gujarat Methi Thepla Flatbread Fenugreek Classic Gujarati

Method

1. 1

   Combine atta with finely chopped methi, yogurt, oil, green chilli-ginger paste, turmeric, red chilli powder, sesame seeds and salt.

2. 2

   Knead with minimal water into a firm, smooth dough.

3. 3

   The yogurt and methi provide moisture. Rest 10 minutes.

4. 4

   Divide into 10 balls. Roll each into a very thin round 15 cm wide — thinner than chapati.

5. 5

   Cook on a medium tawa for 2 to 3 minutes per side until golden spots appear.

6. 6

   Apply 1/2 tsp oil while cooking each side.

7. 7

   Thepla should be thin, slightly crispy at edges and fragrant.