Bajra Methi Dhebra
These rustic Gujarati flatbreads are made with bajra flour, fresh methi, yogurt, and gentle spices. They cook up soft inside with lightly crisp spots outside, making them perfect with pickle, curd, or a cup of hot chai.
For 8 servings
- prep · ~7 min
Prep the methi and aromatics.
1.Pick and wash the fenugreek leaves well.2.Finely chop the fenugreek leaves.3.Finely chop the green chili and grate the ginger. - mix · ~3 min
Mix the dry and fresh ingredients.
1.Add bajra flour and whole wheat flour to a wide bowl.2.Add fenugreek leaves, green chili, ginger, turmeric powder, red chili powder, cumin seeds, sesame seeds, and salt.3.Mix well so the spices and methi are evenly distributed. - knead · ~5 min
Knead a soft dough.
Add yogurt and 1 tbsp oil, then mix with your fingers. Add water little by little and knead into a soft, smooth dough that holds together well.
TIPBajra dough can crack if too dry, so keep it slightly soft and moist. - rest · ~10 min
Rest the dough for 10 minutes.
- prep · ~7 min
Divide and shape the dhebra.
1.Divide the dough into 8 equal balls.2.Take one ball and flatten it gently between your palms.3.Pat or roll it into a small thick disc, about 4 to 5 inches wide.TIPIf the dough sticks or cracks at the edges, use a few drops of oil on your palms. - fry · ~10 min
Cook the dhebra on a hot tawa.
1.Heat a tawa over medium heat and place one dhebra on it.2.Cook until light spots appear, then flip it.3.Brush a little oil around the edges and cook both sides until golden spots form and the dhebra is cooked through.TIPKeep the heat medium so the bajra cooks through without burning on the outside. - serve
Serve the bajra methi dhebra warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash methi well and dry it before chopping so the dough does not turn sticky.
- 2Add water gradually; bajra absorbs differently, and a slightly soft dough gives softer dhebra.
- 3If the dough cracks while shaping, pat it between greased plastic or parchment instead of rolling.
- 4Resting the dough for 10 minutes helps the bajra and wheat hydrate for easier shaping.
- 5Cook on medium heat only; high heat browns the outside before the bajra cooks through.
- 6Press the edges lightly with a spatula on the tawa so thicker parts cook evenly.
- 7These travel well; cool completely before stacking to avoid trapped steam making them soggy.
Adapt it for your goals.
Vegan
Replace yogurt with a plant-based curd or a little extra water plus a squeeze of lemon for a dairy-free version.
jainJain
Skip the ginger and green chili; use crushed black pepper and a little extra cumin for warmth without root vegetables.
low oilLow-oil
Use less oil while cooking and dry-roast on a well-heated tawa, brushing only a few drops at the end.
milderMilder
Reduce green chili and red chili powder for a softer, family-friendly dhebra that still keeps the methi flavor.
Why this is on our healthy list.
Rich in Whole Grains
Bajra and whole wheat make these dhebra more wholesome and fiber-rich than flatbreads made only with refined flour.
Greens in Every Bite
Fresh methi adds leafy greens, earthy flavor, and plant compounds that make the flatbread more nourishing.
Satisfying and Balanced
The mix of millet, wheat, yogurt, and seeds makes this a filling breakfast or snack that stays hearty.
Frequently asked questions
The dough is likely too dry, which is common with bajra. Add a little water or yogurt, then shape with lightly oiled palms.
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