Gujarat Methi Thepla Flatbread Fenugreek Classic Gujarati

Ingredients

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves — washed and finely chopped
• 2 tbsp yogurt
• 1 tbsp oil
• 1 tsp green chilli-ginger paste
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1/4 tsp sesame seeds
• Salt
• Water — minimal
• Oil for cooking

Method

1. Combine atta with finely chopped methi, yogurt, oil, green chilli-ginger paste, turmeric, red chilli powder, sesame seeds and salt.
2. Knead with minimal water into a firm, smooth dough.
3. The yogurt and methi provide moisture. Rest 10 minutes.
4. Divide into 10 balls. Roll each into a very thin round 15 cm wide — thinner than chapati.
5. Cook on a medium tawa for 2 to 3 minutes per side until golden spots appear.
6. Apply 1/2 tsp oil while cooking each side.
7. Thepla should be thin, slightly crispy at edges and fragrant.