By Shreya Sarpal
April 4, 2026
Soft, spiced, and flexible, this thepla recipe combines wheat flour with fresh methi and mild spices. Designed to travel well, these Gujarati flatbreads stay tender for hours and pair perfectly with curd or pickle.
2 cups whole wheat flour 1 cup finely chopped methi leaves ½ cup curd 2 tbsp oil 1 tsp cumin powder 1 tsp coriander powder ½ tsp turmeric powder ½ tsp red chilli powder Salt to taste Water as needed
Mix flour, methi, spices, salt, curd, and oil in a bowl.
Add water gradually and knead into a soft, pliable dough.
Rest the dough for 15 minutes, then divide it into equal portions.
Roll each portion into thin discs using dry flour.
Cook on a hot tawa until brown spots appear on both sides.