Photograph of the finished Thepla

India · Bánh mì dẹt lá methi Thepla

Thepla

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Atta whole wheat flour Atta whole wheat flour 14.1 oz
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 1.1 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 4.2 oz
  • Photograph of Besan chickpea flour Besan chickpea flour 2.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.3 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Ginger Ginger 0.8 oz

Method

  1. 1 Soak dried fenugreek leaves for 8 minutes, then drain and chop finely.
  2. 2 Knead the atta flour with besan, yogurt, fenugreek, turmeric, chili peppers, and ginger until a soft dough is formed; do not add water if the yogurt is already moist enough.
  3. 3 Let the dough rest for 15 minutes, then roll it out to 2 mm thick — thepla is thinner than roti, so it can be stored for a week while traveling.
  4. 4 Grill the dry pan for 40 seconds on each side until white bubbles appear.
  5. 5 Brush with oil and grill for another 30 seconds on each side until browned, stack in a towel to soften.

With an appliance

  • Oven 45 min

    Replace step 4: Place the cake on a preheated cast iron baking tray in the middle rack of a 240-degree oven for 5 minutes, rotating the tray at minute 2. The cake cooks evenly and you don't have to press each side, but you'll lose the burnt spots and the smell of the pan or charcoal.

Start cooking