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Sour Cream Thepla (Gujarati Flatbread)
Follow this thepla recipe to make the quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.
👥 11 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h👤 Keya Wingfield📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●cutting board
- ●skillet
📝 Preparation Steps
1
Using a rubber spatula, mix green chile, garlic, fenugreek, sugar, cumin seeds, sesame seeds, salt, turmeric, red chili powder, coriander, asafetida, and 1½ cups (214 g) atta in a medium bowl to combine. Add sour cream, 5 Tbsp. oil, and 2 Tbsp. water and mix until shaggy. Transfer to a lightly floured surface and knead gently until a soft, pliable (but not sticky) dough forms, about ⏱️ 5 minutes. Cover dough with a kitchen towel and let sit at room temperature at ⏱️ 15 minutes and up to ⏱️ 30 minutes.
2
Place remaining ¼ cup (36 g) atta in a small bowl. Divide dough into 11 equal portions and roll into balls. Roll balls in atta to coat generously. Working one at a time, roll out balls on a surface (ideally a large cutting board) to 5"–6" rounds, about ⅛" thick, dusting dough with more flour if needed.
3
Heat a dry medium cast-iron or heavy nonstick skillet over medium-low. Cook a thepla until it starts to lose its sheen and puff up, about ⏱️ 30 seconds. Flip and drizzle with ¼ tsp. oil. Cook another ⏱️ 30 seconds or so and flip again; drizzle in more oil if the dough has absorbed all the oil and there are patches of dough that still look raw. Repeat process of cooking and flipping until small brown spots appear evenly across both sides and dough no longer looks raw, about ⏱️ 3 minutes total. Transfer thepla to a sheet of foil and wrap up to keep warm. Repeat with remaining theplas. Do ahead: Dough (before portioning) can be made 3 days ahead; wrap tightly and chill. Theplas can be cooked 3 days ahead; store airtight at room temperature.
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