Methi Thepla, Gujarati Fenugreek Flatbreads

What you need

• 240 g (2 cups) whole wheat flour, plus about 40 g (1/3 cup) for rolling
• 2 tbsp gram flour
• 50 g (1 cup) fresh fenugreek leaves, picked off the stems
• 1 tsp sesame seeds
• 1/4 tsp asafoetida
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp Kashmiri chili powder
• 2 tsp jaggery, grated, or brown sugar
• 1 tsp salt
• 1 1/2 tbsp neutral oil
• 1 tsp ginger paste
• 1 tsp garlic paste
• 60 g (1/4 cup) plain yogurt
• 3 tbsp ghee, for cooking

Method

Restated from the original video

1. 1

   Wash the fenugreek, pat it completely dry and chop it finely.

2. 2

   In a large bowl, mix the flour, gram flour, sesame seeds, asafoetida, cumin, turmeric, chili powder, jaggery and salt. Rub in the oil with your fingers until crumbly.

3. 3

   Add the fenugreek, ginger, garlic and yogurt and work them into the flour with your hands.

4. 4

   Add 60-100 ml water a splash at a time, kneading until the dough is soft and smooth, not sticky.

5. 5

   Cover with a damp cloth and rest for 15 min, then knead briefly and divide into 10 equal balls.

6. 6

   Heat a flat griddle or heavy skillet over medium heat.

7. 7

   Dust one ball with flour and roll it into a thin round about 16 cm (6 in) across, 1-2 mm thick, dusting as needed.

8. 8

   Lay it on the griddle and cook 30-40 seconds, until bubbles rise. Flip it.

9. 9

   Spread 1/2 tsp ghee over the top, flip again and press gently with a spatula for 30-60 seconds, until brown spots appear.

10. 10

    Spread another 1/2 tsp ghee on the new top, flip once more and cook 20-30 seconds, until golden with darker patches.

11. 11

    Wrap the finished flatbreads in a clean cloth to stay soft and repeat with the remaining dough. Serve warm or at room temperature.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.