Methi Thepla - Fenugreek Flatbread

Ingredients

• 2 cups whole wheat flour
• 1 cup fenugreek leaves
• 1 cup yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon red chili powder
• water

Instructions

1. 1

   Wash the fenugreek leaves thoroughly under running water. Chop them finely and set aside.

2. 2

   In a large mixing bowl, combine 2 cups of whole wheat flour, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of salt, and 1 teaspoon of red chili powder.

3. 3

   Add the chopped fenugreek leaves and 1 cup of yogurt to the flour mixture. Mix well to combine.

4. 4

   Gradually add water as needed to form a soft dough. Knead the dough for about 5-7 minutes until smooth.

5. 5

   Cover the dough with a damp cloth and let it rest for 20-30 minutes.

6. 6

   After resting, divide the dough into 8 equal portions and roll each portion into a ball.

7. 7

   On a lightly floured surface, roll out each ball into a thin circle about 6-7 inches in diameter.

8. 8

   Heat a skillet or tawa over medium heat. Once hot, place the rolled-out flatbread on the skillet.

9. 9

   Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the flatbread.

10. 10

    Drizzle 1/2 teaspoon of oil around the edges and on top. Cook for another 1-2 minutes until golden brown.

11. 11

    Remove the flatbread from the skillet and keep warm in a cloth. Repeat the process for the remaining dough.

12. 12

    Serve the methi thepla warm with yogurt or pickle.