Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Bajra thepla golden brown flatbreads, garnished with fresh coriander
Golden brown Bajra Thepla spiced with fenugreek and sesame

Bajra Thepla

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Thepla is the famous flatbread of Gujarat state (India), which no traveller's pack should be without, as it stays soft for days. 'Bajra' denotes millet flour, which, being a gluten-free grain, gives the bread a nutty flavour. Since millet flour has no gluten content, it would be difficult to roll out on its own, so we mix it with wheat flour. Spices and yoghurt make this simple bread a real flavour bomb.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 312 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large bowl for kneading
  • Rolling pin
  • Tawa (Indian pan) or crepe pan
  • Brush or spoon for oiling

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Sesame

Instructions

1 ✓

In a bowl, mix the two types of flour, salt, sesame seeds, ginger, and coriander.

Tip: Mixing dry ingredients ensures every bite is equally spiced.
2 ✓

Add the yoghurt and the 1 tbsp oil. Rub into the flour.

Tip: The acidity of the yoghurt softens the gluten, so the bread stays fresh longer.
3 ✓

Adding water gradually, knead into a medium-stiff, smooth dough.

Tip: It shouldn't be too soft, or it will stick when rolling.
4 ✓

Rest the dough covered for 20 minutes.

Tip: During resting, the flour particles absorb moisture, making it easier to roll.
5 ✓

Form ping-pong sized balls and roll them out into thin circles (approx. 15 cm) on a floured surface.

Tip: Use wheat flour for rolling, not millet flour.
6 ✓

Heat up the pan. Place the dough on it. When small bubbles appear on the surface, flip it.

Tip: At this point, brush the cooked side with a little oil.
7 ✓

Cook the other side until spotted, brush with oil, then remove. Keep warm until serving.

Tip: Press down the edges with a spatula while cooking to ensure they cook through too.

Recipe FAQ

Why does the dough break when rolling?
Too little moisture, or too much millet flour compared to wheat flour. Knead again with wet hands.
Why did it go hard after baking?
You cooked it on too low a heat for too long, and it dried out. Thepla must be cooked on medium-high heat, quickly.

Ingredients

  • 200 g Bajra flour (pearl millet flour)
  • 100 g Wheat flour (fine)
  • 3 tbsp Yoghurt
  • 1 tbsp Oil (for the dough)
  • 50 ml Water (as needed)
  • 0.5 tsp Salt
  • 1 tsp Black sesame seeds
  • 1 pinch Grated ginger
  • 1 tbsp Fresh coriander (chopped)
  • 2 tbsp Oil (for frying)