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Paneer Thepla made with gluten-free dough, served with fresh spices and yoghurt
Gluten-free paneer thepla with fresh coriander and yoghurt

Paneer thepla (gluten-free)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Thepla is the travel bread of Gujarati cuisine: thin, spiced, and stays soft for days. In this version, the addition of paneer (Indian fresh cheese) not only enriches the dough with protein but also adds extra softness. Using gluten-free flour is a challenge, but the moisture from the paneer helps bind the dough, resulting in a nutritious, easily digestible flatbread.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large bowl for kneading
  • Rolling pin
  • Non-stick frying pan or 'Tawa'
  • Baking parchment for rolling (helpful for gluten-free dough)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Grate the paneer using the smallest holes of the grater, or crumble it very finely.

Tip: It is important that no large lumps remain, as they will tear the thin dough during rolling.
2 ✓

Crush or blend the coriander, curry leaves, chillies, and garlic into a paste.

Tip: A wet spice paste distributes better within the flour.
3 ✓

In a bowl, mix the flour with the dry spices (turmeric, cumin, salt, pepper). Add the grated paneer, the spice paste, and the oil. Rub together with your hands.

Tip: The oil coats the flour particles, resulting in a softer texture.
4 ✓

Gradually adding water, knead into a medium-stiff, smooth dough. It should not be sticky! Cover and rest for 15 minutes.

Tip: During resting, the fibres of the gluten-free flour absorb moisture, making it less crumbly.
5 ✓

Divide the dough into 8 balls. Roll them out into thin circles (approx. 15 cm diameter).

Tip: If it sticks, use baking parchment underneath and on top, or flour the board.
6 ✓

Heat a frying pan over medium heat. Cook the flatbread dry until small bubbles appear on it (approx. 1 minute).

Tip: First, 'seal' the dough by cooking it dry.
7 ✓

Flip it over, brush with a little oil, and cook the other side until golden brown spots appear. Repeat with the first side.

Tip: The oil helps transfer the heat, keeping it soft rather than biscuit-hard.

Recipe FAQ

Why does the dough break when rolling?
Gluten-free flour lacks the gluten that provides elasticity. Roll it out between two sheets of baking parchment or cling film, and handle with care!

Ingredients

  • 200 g Paneer (or firm curd cheese), grated
  • 200 g Gluten-free flour blend (for bread)
  • 10 leaves Curry leaves (fresh, chopped)
  • 1 bunch Fresh coriander
  • 2 cloves Garlic
  • 2 pc Green chillies
  • 1 tsp Ground cumin
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 1 pinch Ground black pepper
  • 50 ml Warm water (as needed)
  • 2 tbsp Olive oil (plus a little for frying)