Gujarati Methi Bajra Dhebra Millet Fenugreek Flatbread

Ingredients

• 1.5 cups bajra flour (pearl millet flour)
• 1/2 cup wheat flour (for binding)
• 1 cup fresh fenugreek leaves (methi) — finely chopped (dried kasuri methi does not give the same result as fresh)
• 2 green chilli — very finely minced
• 1 tsp sesame seeds
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1 tbsp oil
• a pinch of sugar, salt to taste
• warm water — about 1/2 cup
• oil for cooking

Method

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. Add fresh fenugreek: Add finely chopped fresh fenugreek leaves. Toss with the flour to distribute evenly.
3. Add other ingredients: Add minced green chilli, sesame seeds, red chilli powder, turmeric, oil, sugar and salt. Mix.
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. Divide into 8 balls.
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. Heat griddle: Heat a flat griddle on medium.
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. Apply oil and flip: Apply 1/2 tsp oil around the edges and over the surface. Flip. Cook 2 more minutes.
10. Serve: Serve hot with yogurt, pickle or fresh white butter.
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.