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Whether you’re talking pita or paratha, flatbreads are so much better fresh. Check outLow Riseto learn more about how to make these iconic staples in your own kitchen.
Like any food that’s simple and delicious, a key ingredient in thepla is nostalgia. When I was growing up, no family road trip was complete without a stack of theplas wrapped in aluminum foil. Whether by car or by train, if we were going somewhere, then we were going with theplas. If memory serves me correctly, sometimes the theplas were brought out before the trip even got underway.
Theplas道路旅行不只是。这个问uintessential Gujarati flatbread can go with almost anything, like a mango lassi, a hot cup ofchai, or someachaarto dip in. Breakfast, lunch, or dinner, it’s never not the time for theplas. Once the dough is made, theplas are a breeze to make, and, once cooked, they can be kept at room temperature to enjoy whenever you’d like over the next couple of days.
Theplas can be made with various flavors and spices, but methi thepla is the most popular. The two main components are atta (Indian whole wheat flour) and methi (fenugreek leaves). For ease and convenience, my recipe calls fordried methi leavesin the dough, though you can just as easily use fresh fenugreek leaves. The atta, which is easily found in any Indian supermarket or online, lends a beautiful earthy flavor to the thepla. In case you want to make theplas today and don’t have any on hand, I’ve also tested this recipe using all-purpose flour and a touch of cornstarch. The results are a bit more firm and less flavorful than the atta version, though.
The success of a thepla relies on the moisture content of the dough. In addition to water and oil, my recipe uses sour cream to bind the dough. The high fat content of sour cream creates a rich texture and flatbreads that are delightfully soft and pliable; the tangy flavor is a definite bonus. If you prefer, you can also use the Indian yogurt called dahi instead of sour cream.
When you’re ready to cook your theplas, go low and slow—if overcooked, the flatbreads can become dry and hard. By cooking over medium-low heat, you’ll make sure the insides cook evenly, without the outside browning too quickly. If brown spots appear before 30 seconds have passed, lower the heat a bit. The thepla will start to lose its sheen as it cooks, which is a good indication to start flipping it. Since there is a considerable amount of fat in the dough, only ½ teaspoon oil in total is needed for cooking each thepla—if the dough has absorbed all the oil and it still looks like there are patches of dough that look raw, then you can add a bit more oil. And if the dough starts to puff up, flip and apply gentle pressure with your spatula.
Soon you’ll have a stack of theplas ready to enjoy—or ready to take with you wherever you’re headed.
