READY IN
40 mins
+ waiting
40 mins
+ waiting
Theplas
Recipe by Graham
Theplas is a bread from the western Indian state of Gujrat. This is an inherent part of Gujarati meal, and are used for regular meals, travelling and for picnics! You'll find them delicious with Chicken Biryani or Palak Paneer.
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Ingredients for Theplas
If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
to make 12 - 14 Theplas:
9 oz
whole wheat flour
2 tablespoons
natural yoghurt
¼ teaspoon
turmeric powder
½ teaspoon
red chilli powder
pinch
salt
1 tablespoon
vegetable oil
whole wheat flour (for dusting)
How to Cook Theplas
- Combine all the ingredients in a large bowl (whole wheat flour, yoghurt, turmeric powder red chili powder and salt). Mix well then add 1 tablespoon of vegetable oil and knead it into a soft and smooth dough adding water only if required. Set aside for 5 to 7 minutes.
- Divide the dough into 12 to 14 equal portions, dust with whole wheat flour and roll out as thin as possible, dusting with more flour to help you along. Rotate as you roll to obtain an even thickness, ending up with circles of dough about 5" (12.5cm) across.
- Heat a griddle and spread a little additional oil in a circle and cook each Theplas until they turn golden brown on both the sides. Serve them with a spicy curry or on their own as a snack, hot with butter or fresh yoghurt.
GRAHAM'S HOT TIP:
Theplas can be stored in an air tight container for up to a week without any problem.
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