Methi na thepla - Learn to make this delicious spiced Indian flatbread that you can enjoy any time of the day. This Gujarati thepla preserves really well making it perfect for long-distance travel.
Mix together all the ingredients except methi leaves and water till they are well combined. Add methi leaves and knead the mixture into a dough using water as needed.
Divide the dough into 30 equal sized balls.[Cover the dough while working with a damp cloth to prevent them for drying]
Roll out each ball into a circle (roughly 5-6 inch diameter circle) dusting it with flour as needed to prevent them from sticking.
Heat a griddle over medium heat.
Dust off excess flour from the thepla by placing it on the palm of one hand and then flipping it onto the palm of your other hand. Repeat this process 3-4 times. Place the thepla on the hot griddle.
When one side starts to bubble up (approx 60 seconds later), flip it to the other side carefully pressing the thepla down with a cloth or a ladle to make sure it is fully cooked.
Flip the thepla and add a teaspoon of oil to the pan and cook on both sides for about 15 seconds each. Use a spatula to press the edges to ensure the sides are cooked through.