Methi Flatbread (Thepla)

Indian flatbreads appear regularly in my household as they are a traditional and ideal accompaniment to a wide variety of Indian meals. Crêpe-like flatbreads such as dosas are easier to make, but when I have the time and inclination, I will go to the effort of preparing breads that require a bit care and attention for a treat. One such treat is these slighty bitter and earthy, thin and flaky flatbreads made with chopped fresh methi or fenugreek leaves.

Although fresh fenugreek leaves used to be almost unheard of in North American grocery stores, these days it is not unusual to find them beside other fresh herbs like parsley and cilantro. It is worth finding these pungent and unique herbs—there is nothing quite like them and I can't really quite describe their unique flavor, but you could use cilantro if that's easier to find. Similarly, you can substitute millet, buckwheat, quinoa, brown rice, or oat flour for the sorghum flour in these flatbreads. These are some of the tastiest flatbreads I make, and they have the advantage of keeping well for a few days well wrapped as "thepla"—as they are called in Gujarat where they originate—are traditionally taken along on trips and journeys.

I served these with chickpea koftas in a roasted red pepper sauce, but they go well with pickles and your favorite chuntney. These flatbreads are also commonly eaten for breakfast.

Methi Flatbread (Thepla)

Recipe by Lisa Turner Cuisine: Indian Published on June 11, 2026 Soft, think and flaky Indian flatbreads flavored with fresh fenugreek leaves Preparation: 25 minutes Cooking time: 40 to 45 minutes Print this recipe Ingredients: 2 cups sorghum or millet flour 1 1/4 cups whole wheat flour 2 cups fresh methi (fenugreek leaves), trimmed and chopped 2 cloves garlic, minced or crushed 1-inch fresh ginger, minced or grated 2 tablespoons sesame seeds 3/4 teaspoon ground turmeric 1/2 teaspoon ground cayenne 1 cup yogurt 2 teaspoons sea salt 1/4 cup avocado or olive oil Instructions: In a large bowl, combine the flours, methi (fenugreek leaves), garlic, ginger, sesame seeds, turmeric, cayenne, yogurt, and salt. Add water, a tablespoon at a time, until the dough comes together. Knead the dough and form into a ball. Coat the dough with a bit of oil. Divide the dough into 12 equal pieces, shaping each one into a small round ball. Heat a few teaspoons of oil in a non-stick skillet over medium heat. On a floured surface, roll out a dough ball into a 5-inch round. Gently transfer the round to the hot pan, cook for 1 minute, and then flip with a spatula. Brush with 1/2 teaspoon of oil and cook for another minute or so, until brown spots appear. Flip again, and brush with a bit more oil. Cook for another minute, flip, cook for another minute, and continue until brown on both sides. Transfer to a plate lined with tin foil. Repeat with the remaining dough. Makes Makes 12 flatbreads

Other Indian flatbreads to enjoy from Lisa's Vegetarian Kitchen:
Fenugreek Chapatis
Skillet-Fried Flatbread with Lentils and Fenugreek (Dal Methi Paratha)
Dosa (Rice and Urad Dal Crêpes)
Makki Di Roti (Griddle Cooked Corn Bread)

On the top of the reading stack: Blockade Diary: Under Siege in Leningrad, 1941-1942 by Elena Kockina