Thepla (Gujarati Fenugreek Flatbread)

Ingredients

• •2 cups whole wheat flour
• •1/3 cup dried fenugreek leaves
• •1/3 cup plain yogurt
• •1/3 cup, plus more as needed water
• •1 tsp ground cumin
• •1/2 tsp ground turmeric
• •1/2 tsp chili powder
• •3/4 tsp salt
• •2 tbsp, plus more for cooking vegetable oil

Directions

1. 1Mix flour, fenugreek, cumin, turmeric, chili powder, and salt in a large bowl.
2. 2Add yogurt, oil, and enough water to form a soft, smooth dough; knead for 3 minutes.
3. 3Rest the dough 5 minutes, then divide it into eight equal balls.
4. 4Roll each ball into a thin 7-inch round using a little flour to prevent sticking.
5. 5Cook each thepla in a lightly oiled skillet over medium heat for 1–2 minutes per side.
6. 6Cool the flatbreads completely before stacking and packing so trapped steam does not make them gummy.

💡 For lunchboxes, brush the cooked thepla only lightly with oil; too much fat makes stacked flatbreads slick after several hours.

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