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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
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 pieces
Course: breads
Ingredients Method Notes

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)

Method
 

  1. To prepare Methi na dhebra, combine all the ingredients in a large bowl, except for the oil required to cook the dhebras.
  2. Bring the dough together and add required quantity of warm water 1 tbsp at a time to make a smooth dough.
  3. 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.
  4. 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.
  5. 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.