Methi Dhebra
Recipe GLPR9a919f77c12252
Methi Dhebra is a savory Indian flatbread infused with fresh fenugreek leaves and aromatic spices. This nutritious side dish combines millet flour, wheat flour, and gram flour with ginger, garlic, and green chilies for a deeply flavorful and slightly crispy bread. Best served warm with yogurt, pickle, or curry.
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Ingredients
2 cups, washed and finely chopped Fresh fenugreek leaves
2 teaspoons Ginger paste
2 teaspoons Garlic paste
3 whole Green chilies, finely chopped
1 tablespoon Sesame seeds
2 teaspoons Chili powder
½ teaspoon Turmeric powder
¼ teaspoon Asafoetida
1 tablespoon, plus more for cooking Oil
1 cup Millet flour
¼ cup Chapati flour (whole wheat flour)
1 tablespoon Gram flour (chickpea flour)
¼ teaspoon Semolina
to taste Salt
5½ tablespoons, approximately Plain yogurt
as needed Dry chapati flour for dusting
Directions
In a large mixing bowl, combine the chopped fenugreek leaves, ginger paste, garlic paste, chopped green chilies, sesame seeds, chili powder, turmeric powder, and asafoetida. Mix all these ingredients together thoroughly.
Pour the 1 tablespoon of oil over the fenugreek mixture and stir well to combine. Let the mixture rest for 5 to 10 minutes to allow the fenugreek leaves to soften slightly.
Add the millet flour, chapati flour, gram flour, semolina, and salt to the fenugreek mixture. Use your fingertips to rub and mix the flours with the herb mixture until the entire mixture resembles coarse breadcrumbs or sand.
Add the yogurt 1 tablespoon at a time while gently kneading the dough with your hands. Continue adding yogurt until a soft, uniform dough forms (you may not need all 5.5 tablespoons if your flour absorbs less liquid). The dough should be moist but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for 10 to 15 minutes at room temperature. After resting, knead the dough once more for about a minute to make it smooth and pliable.
Divide the dough into 10 equal portions. Using your hands, roll each portion into a smooth ball, then gently flatten it between your palms into a disc shape.
Dust the flattened disc generously with dry chapati flour, then carefully roll it out into a circle approximately 6 inches in diameter. Use dry flour sparingly while rolling—no more than twice—to prevent the final bread from becoming dry.
Heat a skillet or griddle over medium heat until hot. Place one rolled dhebra on the hot skillet. Cook for about 1 to 2 minutes until you see small bubbles forming on the surface, then flip it carefully.
After flipping, cook for a few more seconds, then drizzle a small amount of oil around the edges and flip again. Using a spatula, gently press the dhebra while it cooks for another 1 to 2 minutes until light brown spots appear on the bottom.
Drizzle a little more oil on the top side and flip once more. Cook for about 1 to 2 minutes until light golden-brown spots form on this side as well and the bread is cooked through.
Transfer the cooked dhebra to an insulated container or wrap it in foil to keep warm. Repeat the rolling and cooking process with the remaining dough portions. Serve hot with yogurt, pickles, or your favorite curry.
