ReceptnaptárThepla (spiced Indian flatbread)
Thepla is the soft, spiced, long-lasting flatbread of Gujarati cooking: made from a dough of wholemeal flour, yogurt, turmeric and fresh herbs. It is made for long journeys, picnics and work lunches, because it keeps for days and tastes good cold.
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Ingredients
Method
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- Sift the flour into a bowl and add the turmeric, cumin, chilli, coriander, salt, oil and yogurt.
- Add a little water gradually and knead (about 5 minutes) into a soft but not sticky dough; cover and rest for 20 minutes.
- Divide the dough into 12 equal balls and roll each in flour into a thin round of 14-15 cm.
- Cook the first side in a dry, well-heated pan (tawa) for 30-40 seconds until bubbles appear.
- Flip, brush with oil or ghee and cook for 30 seconds; flip again and brush the other side until brown spots appear.
- Keep warm wrapped in a tea towel and serve with yogurt or pickle.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The yogurt and oil in the dough keep the bread soft for several days.
- Roll it thin so it stays soft and cooks through.
- Vary the herbs: fresh coriander, nigella seeds, spinach.
- In a box or foil it keeps for 3 days and can be frozen.
Frequently asked questions
What's the difference between thepla and roti?
Thepla is made from a spiced dough with yogurt and oil; roti is just flour and water.
What is atta?
Indian wholemeal wheat flour; regular wholemeal flour can replace it.
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