Methi Thepla (Gujarati Fenugreek Flatbreads)
Soft, spiced wholemeal flatbreads flecked with fenugreek. Gujarati families pack these for every long journey, and they are good cold.
- Time45 min
- LevelEasy
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the dried fenugreek between your palms to crumble it. Mix it in a large bowl with the flour, spices, sesame seeds and salt.
- 2
Add the yoghurt and 2 tablespoons of the oil. Rub in, then add the water a little at a time and bring together into a soft, slightly firm dough. Knead for 3 minutes.
- 3
Cover the dough and rest it for 15 minutes.
15 min - 4
Divide into 12 small balls. Roll each one in a little flour to a thin round about 14 cm across.
- 5
Heat a dry frying pan over a medium high heat. Cook a thepla for 30 seconds until it just starts to blister, flip, brush with a little oil and cook for 30 seconds more. Press it gently with a clean cloth so it puffs and browns in spots.
- 6
Stack the cooked theplas in a cloth to keep them soft. Serve warm or cold with yoghurt and pickle.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.