Methi thepla or fenugreek flatbread is an Indian flatbread made with whole wheat flour, fenugreek leaves and spices. Learn how to make soft thepla for travel and how to store them.
From the fresh fenugreek leaves bunch, pluck the leaves and discard the stem.
Rinse the methi leaves thoroughly well in water.
Making thepla dough in food processor
Fix the dough blade in the food processor bowl
Put methi leaves, whole wheat flour, and all the ingredients except water in the food processor bowl.
Start the food processor on dough setting or low setting.
Continue until a soft dough ball is formed. Add water, only if needed, a tablespoon at a time, from the feeder.
Rolling thepla
Heat a skillet on medium high.
Take about 30 grams of dough and make a ball (about an inch in size).
Dust it with dry whole wheat flour and flatten it with your fingers.
Role the dough into a very thin round disc of 6-7 inches diameter (about a millimeter thickness). Dust with dry flour as needed to ensure it does not stick while rolling.
Cooking thepla on a skillet
On the hot skillet, place the rolled thepla.
Allow to cook until you see a few bubbles and then flip it.
Allow to cook the second side until bubbles are formed and there are some brown spots.
Apply oil on first side, flip and cook until well done.
Apply oil on second side, flip and cook until well done.
Thepla is cooked well when you see some brown spots on each side.
Notes
If you are using dried fenugreek leaves, soak 2 tablespoon of fenugreek leaves in warm water for about 30 minutes and then use in the recipe instead of fresh fenugreek leaves. In this case you may need more water for kneading.