Theplā

Theplā is Gujarāt’s spiced version of a parāthā. They’re also made with methi (fenugreek) leaves, which lend a pleasantly bitter and earthy flavor, but these can just as easily be omitted. I use a small amount of besan as well as nondairy yogurt to give a soft texture. These flatbreads pair perfectly with Chhundo. They can also be served with vegetable dishes, like Flāvar Vatānā Nu Shāk.