Gujarati Fenugreek Flatbread with Spices

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A beloved staple from Gujarat, this soft and flavorful flatbread is packed with fresh fenugreek leaves and warm spices. Perfect for breakfast, lunchboxes, or as a satisfying snack with a cup of masala chai. Theplas stay fresh for days and are a favorite travel food across India.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 44 gCarbs
• 7 gFiber
• 2 gSugar
• 9 gProtein
• 310 mgSodium
• 385 mgPotassium
• 65 mgCalcium
• 3.6 mgIron
• 9 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the dough

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves, finely chopped
• 1/4 cup plain yogurt
• 1 tablespoon ginger-green chili paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon asafoetida (hing)
• 1 tablespoon sesame seeds, optional
• 1 tablespoon oil
• 1 teaspoon salt

For cooking and serving

• 3-4 tablespoons oil or ghee for shallow frying
• Plain yogurt, for serving
• Indian pickle, for serving

Directions

1. In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, yogurt, ginger-green chili paste, sesame seeds, and all the dry spices including salt.
2. Add 1 tablespoon of oil and mix well with your fingers until the mixture resembles coarse crumbs. Gradually add warm water a little at a time and knead into a soft, smooth, pliable dough that is slightly softer than a standard roti dough.
3. Cover the dough with a damp cloth and let it rest for 10 minutes to allow the fenugreek to soften and the gluten to relax.
4. Divide the rested dough into 8 equal portions and roll each into a smooth ball. Dust a ball lightly with dry flour and roll it out into a thin, round flatbread about 6 to 7 inches in diameter.
5. Heat a cast-iron tawa or heavy griddle over medium-high heat until hot. Place one rolled flatbread on the tawa and cook for 30 to 40 seconds until small bubbles form on the surface.
6. Flip the flatbread, drizzle about 1 teaspoon of oil or melted ghee over the cooked surface, then flip again so the oiled side is down. Spread another teaspoon of oil on the new top side.
7. Press gently with a flat spatula and cook for another 45 to 60 seconds until golden brown spots appear on both sides. Remove and place in a covered container to keep warm.
8. Repeat the rolling and cooking process with the remaining dough balls, adjusting the tawa heat as needed to prevent burning. Stack cooked flatbreads and keep them covered.
9. Serve the Gujarati fenugreek flatbreads hot with a dollop of plain yogurt, your favorite Indian pickle, or a smear of ghee. They also pair beautifully with masala chai.

Cook’s Notes

• Fresh fenugreek leaves give the best flavor and color, but you can substitute with 2 tablespoons of dried kasuri methi crushed between your palms before adding to the dough.
• For softer flatbreads, cover the dough with a damp kitchen towel rather than plastic wrap during the resting period to prevent a dry surface.
• Theplas store beautifully in an airtight container at room temperature for up to 3 days and can be quickly reheated on a tawa or open flame.
• Add 1 finely chopped green chili directly into the dough if you prefer a more pronounced heat in every bite.
• For a richer, more traditional taste, brush each cooked flatbread with white butter (makhan) instead of oil while still hot.

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