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Golden Methi Flatbreads That Taste Better Than They Look
Golden Methi Flatbreads, lightly spiced flatbreads aka Gujarati Methi Thepla
Why You Will Love and Enjoy Golden Methi Flatbreads That Taste Better Than They Look
- Big flavour from a small amount of Kasturi Methi: Dried fenugreek gives these flatbreads their unmistakable savoury aroma.
- Soft with lightly browned edges: The yogurt helps keep the dough tender while the hot tawa gives you those lovely toasted spots.
- Easy enough for a weekday: The dough can be mixed and rested while you get the rest of the meal together.
Additional Information
- Why can the dough feel too dry? Different flours absorb liquid differently, and whole wheat flour can vary quite a bit. Start with 2 Tbsp water mixed with the yogurt and add the extra 1 Tbsp water only if needed. The dough should be soft and pliable, not wet or sticky.
- Why are my dough tough? Usually, they’ve either been rolled too thick, cooked for too long, or the dough didn’t have enough moisture. Keep the dough soft, roll the dough fairly thin and cook them just until you see light brown spots.
- Why are they breaking when I roll them? The dough may be too dry or hasn’t rested long enough. Add a tiny splash of water while kneading if necessary, then give the dough the full 30-minute rest.
- Do I need to use whole wheat flour? No. You can use all-purpose flour, or a combination of whole wheat flour and all-purpose flour. Whole wheat gives the dough a slightly heartier texture, while all-purpose flour makes it a little softer.
- Can I use fresh fenugreek instead of Kasturi Methi (dried fenugreek leaves)? Yes, but the flavour and texture will be different. Fresh methi contains much more moisture, so the dough will need to be adjusted accordingly. For this particular recipe, Kasturi Methi is the easiest option because the recipe was developed around dried leaves.
- Can I leave out the ginger garlic paste? Absolutely. It’s optional. The Kasturi Methi, cumin, coriander and garam masala already give the dough plenty of flavour.
- Can I use ghee instead of oil? Yes. Ghee works beautifully for cooking or brushing over the finished dough. You can also use butter, although ghee gives a more traditional flavour.
- How should I store them? Let the dough cool completely, then stack them and store them in an airtight container or reusable food bag. They’ll keep at room temperature for about 1 day, or in the refrigerator for up to 3 days. Reheat them briefly on a tawa or in a dry skillet before serving.
Golden Methi Flatbreads
- Prep Time: 40 minutes
- Rest Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8–10 depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Ingredients
Units
Scale
- 1 cup whole wheat flour or all-purpose flour
- 2 Tbsp Kasturi Methi, crushed between your fingers (dried fenugreek leaves)
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/4 tsp chili powder
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder
- 1/4 tsp ginger garlic paste, optional
- Salt, to taste
- 3 Tbsp yogurt
- 2 Tbsp water, plus 1 Tbsp more if needed
- 1 to 2 Tbsp oil, divided as needed
Instructions
- Add 1 cup whole wheat flour, 2 Tbsp Kasturi Methi (dried fenugreek leaves), 1 tsp coriander powder, 1/2 tsp cumin seeds, 1/4 tsp chili powder, 1/4 tsp garam masala, 1/4 tsp turmeric powder, 1/4 tsp ginger-garlic paste if using, and salt to taste to a mixing bowl. Stir well so the spices and dried fenugreek are evenly mixed.
- Crush the 2 Tbsp Kasturi Methi lightly between your fingers before adding it. This helps release more of its flavour, and it makes a noticeable difference here.
- In a small bowl, whisk together 3 Tbsp yogurt, 2 Tbsp water and 1 Tbsp oil until fairly smooth.
- Pour the yogurt mixture into the flour mixture and start mixing with your fingers or a spoon. Knead everything together into a soft but firm dough. If it feels dry or cracks while kneading, add the remaining 1 Tbsp water a little at a time. You want the dough soft and pliable, but not sticky.
- Knead for about 2 to 3 minutes, then cover the dough with a damp cloth and let it rest for 30 minutes. The resting time makes the dough much easier to roll.
- Divide the dough into 8 to 10 small balls. Flatten one ball between your palms and lightly dust it with flour.
- Roll it out into a thin round. These should be thinner than a regular roti or chapati, but they don’t need to be perfectly round.
- Heat a tawa or heavy griddle over medium to medium-high heat. Place one rolled thepla on the hot pan.
- Cook for about 30 to 45 seconds, or until you see small bubbles forming on the surface. Flip it and cook the other side for another 30 to 45 seconds.
- Flip the thepla another 2 to 3 times, gently pressing the surface with a spatula in places to encourage it to puff. You’re looking for light brown spots and a cooked, flexible centre rather than a dry, crisp flatbread.
- Brush the cooked side with a little of the remaining 1 Tbsp oil, or use butter or ghee if you prefer. Remove from the pan and keep covered with a clean tea towel while you cook the remaining dough.
- Repeat with the remaining dough, keeping the cooked dough covered so they stay soft.
- Serve warm with plain yogurt, pickle, chutney or your favourite curry. They’re also handy for packing into a lunchbox because they hold up well once cooled.
Notes
Prepared, tried, and tested by Preshana
Recipe Card powered by
Make these soft, lightly spiced Methi Flatbreads with Kasturi Methi, yogurt, whole wheat flour and warm Indian spices. Easy to roll, quick to cook and perfect with yogurt, pickle or curry.
Golden Methi Flatbreads That Taste Better Than They Look make a strong case for keeping Kasturi Methi within easy reach. Soft, thin and lightly spiced, they cook quickly on a hot tawa and pair naturally with yogurt, pickle or curry. The dough is straightforward, the flavour is distinctive and the finished flatbreads are ready for the table in no time.
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Interesting! I was curious about the taste of this food. Want to try this soon. Thank’s for the info It’s very easy to follow all the instruction.
Wonderful and glad you like it. Please try it out and let me know how you find it. 😉