Thepla (Gujarati Fenugreek Flatbread)
Local name: થેપલા
In short: Soft whole wheat flatbreads spiced with fresh fenugreek leaves, gram flour and yogurt. They stay supple for days, so they travel well. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 35 min
- Cook
- 30 min
- Resting
- 15 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Thepla are soft, spiced Gujarati flatbreads made with whole wheat, gram flour, yogurt and fresh fenugreek leaves. Cooked thin with a little oil, they stay supple for days, which is why Gujarati families pack them for train rides, picnics and long trips. The fenugreek gives a gentle bitterness, balanced by yogurt and a little sugar. Eat them with yogurt, pickle or a sweet and sour mango relish.
Instructions
- In a large bowl, mix both flours with the fenugreek leaves, coriander, cumin, turmeric, chili powder, sesame seeds, sugar and salt. Add the yogurt and 1 tbsp of the oil and rub together into crumbs.
- Add water a little at a time and knead for 5 minutes into a soft, slightly tacky dough. Cover with a damp cloth and rest for 15 minutes.
- Divide the dough into 12 balls. Roll each into a thin round about 15 cm (6 in) across, dusting lightly with flour as needed.
- Heat a griddle over medium-high heat. Cook a thepla for 30 seconds until spots appear, then flip. Brush with a little oil and cook for 30 to 45 seconds.
- Flip again, brush the other side with oil and press with a spatula until golden brown spots cover the surface, about 1 1/2 minutes in total.
- Cool the thepla on a rack for a minute, then stack them in a clean cloth. Serve warm with yogurt and pickle.
Tips
- Fresh leaves release water once salted, so mix the dough just before rolling and add water gradually. With dried fenugreek (kasuri methi), use 2 tbsp and a little extra yogurt.
- Wrapped in foil, thepla stay soft for 2 to 3 days at room temperature and freeze well for 2 months. Reheat on a hot griddle.
Questions and answers
How long do thepla stay fresh?
Cooled and wrapped in foil or a clean cloth, they stay soft for 2 to 3 days at room temperature, or 5 days in the fridge. That is why Gujarati families pack them for journeys.
Can I use dried fenugreek leaves for thepla?
Yes. Use 2 tablespoons of crushed kasuri methi in place of the fresh leaves, and add a little extra yogurt or water to the dough.
Can I make thepla without gram flour?
You can use all whole wheat flour, but the gram flour gives the traditional flavor and keeps the bread soft.
How long does it take to make Thepla (Gujarati Fenugreek Flatbread)?
About 1 h 5 min in total: 35 min of preparation and 30 min of cooking.
How many calories are in Thepla (Gujarati Fenugreek Flatbread)?
About 380 kcal per serving, with 12 g of protein, 56 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 56 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
