Methi Thepla

Thin, soft flatbreads with golden-brown spots. The slight bitterness of fenugreek is balanced by the smoothness of yogurt and the warmth of spices.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 325
• Protein: 7 g
• Carbs: 51 g
• Fat: 10 g

Ingredients

• 250 g Wheat flour ( sifted )
• 3 tbsp yogurt Indian ( whisked )
• 2 tbsp Sunflower oil ( for dough and cooking )
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tsp Ginger ground
• 1 tsp Cumin seeds
• 1 pinch Gray sea salt
• 100 g Fresh fenugreek leaves (Methi) ( washed and finely chopped )

Instructions

1. Mixing powders and herbs

   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. Binding with yogurt

   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. Resting the dough

   Cover with a damp cloth and let it rest. The dough needs to relax to make rolling easier.

4. Rolling

   Divide into small walnut-sized balls. Roll out on a floured surface to obtain very thin, almost translucent discs.

5. Searing

   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.

Chef's tips

• Do not overcook, otherwise the flatbread becomes brittle like a cracker.
• Press the edges lightly with a spatula during cooking to ensure even browning.

Storage

Store for 2 days in a clean cloth or airtight container. Reheat for a few seconds in a pan.