Methi Thepla ( Fenugreek Flatbread)

Makes 22 pieces

An easy recipe with tons of flavor, methi thepla are perfect hot off the tava and slathered in salted butter with a spicy cup of masala chai. Or serve them with a meal to scoop up veggies or meat, or with a bowl of dal. This recipe is inspired by my aunt Lila Kaki’s recipe, which adapts for different types of methi and even spinach, and Preeti Mistry’s recipe in the cookbook “Rage Baking,” which uses all- purpose flour and more yogurt for a soft, flexible dough. Make it vegan with plant- based yogurt. Find fresh methi at Indian groceries and some specialty grocers or farmers’ markets in the fall and winter, and dried methi leaves at Indian groceries or online. Alternatively, substitute with the same amount of spinach or baby spinach and 2 teaspoons ground fenugreek powder.

1 ½ cups fresh or dried fenugreek leaves ( a. k. a. methi, pick out

hard stems if dried), roughly chopped

½ cup plain whole milk yogurt ( I’ve also used Greek yogurt and sour cream successfully)

1 tablespoon finely minced garlic ( 2- 3 large cloves) 1 tablespoon finely minced or grated ginger ( 3 inches of fresh, peeled ginger)

1 tablespoon kosher salt

1 teaspoon ground turmeric

½ to 1 ½ teaspoons dried chile powder depending on heat tolerance ( I like cayenne or Diaspora Guntur Sannam Chilli powder)

1 cup whole wheat or atta/ chapati flour

1 cup all- purpose flour, plus more for dusting/ rolling 1 tablespoon neutral oil like vegetable or canola + up to ½ cup for cooking the flatbread

½ cup warm water, or as needed

Instructions: Mix the fenugreek, yogurt, garlic, ginger, salt, turmeric and chile powder together in a large bowl with a spoon. Stir in both flours and 1 tablespoon of oil. Slowly add the water until the dough starts to come together ( you may not need all of it, but you may also need more). Knead the dough and add more water until the dough is soft and pliable like Play- Doh. You can form the dough into a ball, cover with a cloth and let sit for 30 minutes to let the flour absorb the liquid for a softer thepla. You can also cook it immediately if you’re short on time.

Split the dough into balls just a little smaller than a golf ball, then cover the bowl with a cloth or plastic wrap to prevent them from drying out. Heat a tava/ griddle pan/ comal/ heavy skillet ( cast iron works great) over medium heat.

Get out a rolling pin and sprinkle a clean counter with all- purpose flour. Roll out one ball of dough. I like to start from the middle and roll up, then rotate the dough and repeat until I get a thin 5- to 6- inch circle. ( To me, thinness is more important than size, and the edges should be slightly thicker than the middle.) Brush off the excess flour, then place on the pan. Cook on one side until cooked but not browned, between 30 seconds and 1 minute. Flip the bread using tongs or a spatula, then brush the cooked side with a thin layer of oil. Cook on the second side until cooked but not brown. ( One or two spots is OK but if it gets too brown too quickly, turn down the heat.) Flip again and brush the newly cooked side with oil.

Cook the bread on each side with oil for another 30 seconds, or until each side is lightly browned, then remove to a plate or flatbottomed colander to cool. Repeat until all of the dough is cooked. Serve warm.

Store leftovers in an airtight container at room temperature for a few days or in the fridge for up to a week and a half. Reheat thepla on the stove until soft before eating.