Gujarati Methi Bajra Dhebra Millet Fenugreek Flatbread

Method

1. 1

   Combine flours: Mix bajra flour and wheat flour together. The wheat flour provides the gluten that bajra flour lacks, making the dhebra easier to roll.

2. 2

   Add fresh fenugreek: Add finely chopped fresh fenugreek leaves. Toss with the flour to distribute evenly.

3. 3

   Add other ingredients: Add minced green chilli, sesame seeds, red chilli powder, turmeric, oil, sugar and salt. Mix.

4. 4

   Add warm water: Add warm water gradually to bring the dough together. Knead 3 to 4 minutes — the dough should be slightly soft.

5. 5

   Divide into 8 balls.

6. 6

   Roll each ball: On a lightly floured surface, roll each ball into a medium-thin round about 14 to 15 cm. Bajra-wheat dhebra is slightly easier to roll than pure bajra roti due to the wheat flour.

7. 7

   Heat griddle: Heat a flat griddle on medium.

8. 8

   Cook first side: Place dhebra on griddle. Cook 2 minutes until the surface turns from shiny to dry with golden patches on the bottom.

9. 9

   Apply oil and flip: Apply 1/2 tsp oil around the edges and over the surface. Flip. Cook 2 more minutes.

10. 10

    Serve: Serve hot with yogurt, pickle or fresh white butter.

11. 11

    Note: Methi Bajra Dhebra is the winter flatbread of Saurashtra (Kathiawad) and north Gujarat — made when fresh fenugreek is available from October to February. Bajra (pearl millet) is the primary grain crop of the dry Saurashtra and north Gujarat plains — it grows where wheat cannot reliably succeed. The fresh fenugreek gives dhebra a slight bitterness that is balanced by the sugar and sesame. Dhebra travels well and is a staple for road journeys from Gujarat.