Methi Thepla
Ingredients
- 250 gWheat flour (sifted)
- 3 tbspyogurt Indian (whisked)
- 2 tbspSunflower oil (for dough and cooking)
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tspGinger ground
- 1 tspCumin seeds
- 1 pinchGray sea salt
- 100 gFresh fenugreek leaves (Methi) (washed and finely chopped)
Method
Thin, soft flatbreads with golden-brown spots. The slight bitterness of fenugreek is balanced by the smoothness of yogurt and the warmth of spices.
- 1
In a mixing bowl, combine wheat flour, turmeric, chili powder, ginger, and cumin. Add chopped fenugreek leaves and salt. Mix with fingertips to distribute the aromas evenly.
- 2
Add the Indian yogurt and a tablespoon of oil. Knead until the dough is soft and non-sticky. If the dough is too dry, add a splash of water.
- 3
Cover with a damp cloth and let it rest. The dough needs to relax to make rolling easier.
- 4
Divide into small walnut-sized balls. Roll out on a floured surface to obtain very thin, almost translucent discs.
- 5
Heat a dry pan. Place the flatbread. When bubbles appear, flip and brush with a little oil. The bread should be spotted with brown but remain flexible.
Frequently asked questions
How do you get this dish right?
- Do not overcook, otherwise the flatbread becomes brittle like a cracker.
- Press the edges lightly with a spatula during cooking to ensure even browning.
How long does this dish keep?
Store for 2 days in a clean cloth or airtight container. Reheat for a few seconds in a pan.
