Ingredients:

• 3-4 tbsp or 1 small bunch – Methi/Fenugreek leaves, chopped.
• 2 cups – Wheat flour
• 1/2 tsp – Turmeric powder
• 1/4 tsp – Hing/Asafetida powder
• 1/2 tsp – Ginger-garlic paste
• 1/2 tsp – Sugar
• 7-8 tsp – Yoghurt
• 1 tbsp – Oil
• Salt to taste
• 1/4 cup – Water
• Ghee to smear
• Wheat flour for dusting

Method:

1. In a bowl add wheat flour, turmeric powder, salt, hing, sugar, ginger-garlic paste and mix.
2. Now add yoghurt and mix well.
3. Now add fenugreek leaves and give a good mix.
4. Start to knead using a little water to form a smooth dough.
5. Apply oil and knead again to get all the dry ingredients if any together and coat a little on top to prevent drying of the dough.
6. Allow it to rest on the counter for 20-30 minutes.
7. Pinch out a small ball out of the dough.
8. Flatten it little and dust with dry wheat flour as required.
9. Flatten out to as thin a disc as possible.
10. Prepare similarly a few more discs.
11. Heat a griddle/tawa and place a disc on a very hot tawa.
12. As you see mild bubbles rising on top, flip over.
13. Mildly press with a soft thick cloth.
14. Once the bottom gets cooked flip again and cook for 30 seconds and transfer it to a plate.
15. Apply ghee on top of the prepared thepla.