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methi-na-dhebra-sorghum-flour-flatbread

Methi na Dhebra - a Rustic Gluten Free Bread from Gujarat

Gluten free, bite sized flatbreads made using pearl millet and sorghum flour, flavoured with fresh fenugreek leaves
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course breads
Servings 10 pieces

Ingredients
  

  • 1/2 cup bajra flour pearl millet flour
  • 1/2 cup jowar flour sorghum flour
  • 1 tbsp besan chickpea flour
  • 1/2 tsp green chili paste
  • 1/2 tsp grated ginger
  • 2 tbsp yogurt
  • 1/2 tsp garlic paste
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 cup fenugreek leaves (finely chopped & measured)
  • 2 tsp sesame seeds
  • 1-2 tsp oil
  • 4 tsp oil (to cook dhebras)

Instructions
 

  • To prepare Methi na dhebra, combine all the ingredients in a large bowl, except for the oil required to cook the dhebras.
  • Bring the dough together and add required quantity of warm water 1 tbsp at a time to make a smooth dough.
  • Divide into 10 equal portions. Pat out into 1.5-2" sized dhebras. Cook them on both sides using a few drops of oil on a medium flame for 3-4 minutes per side. I use a non-stick tava for this.
  • Cook 3-4 dhebras on a hot tava at one time, depending on the size of the tava. Once cooked, removed into a casserole lined with a muslin cloth. Serve warm with potato curry.
  • You can choose to deep fry the patted out dough and eat it as a snack.

Notes

Serve with some white butter, a piece of jaggery, some chili garlic chutney and a glass of chaas (buttermilk) for the perfect Kathiawadi combination.