Methi Na Dhebra
Instructions
1. Combine the Follow in a bow Yogurt, Citric Acid (if being used) and Jaggery or Brown Sugar.
2. Mix well and break down all the lumps.
3. To this add Ginger, Garlic, Sesame Seeds, Cumin Powder, Turmeric Powder, Red Chili Powder, Green Chillies, Salt, Kasoori Methi (Dried Fenugreek Leaves) and Cilantro (Coriander Leaves).
4. Mix again and set aside till ready to use.
5. To make the dough, combine the the flours, add the Oil (2 tbsp) and work the Oil into the flour till well incorporated.
6. Add in the Yogurt/Spice mixture and make a dough without using any additional Water.
7. Once the fours come together in a dough, knead for a few minutes.
8. Drizzle a few drops of Oil on the dough, cover and allow the dough to rest for 15 30 minutes.
9. Heat a Tawa on medium heat till nice and hot.
10. Divide the dough and make golf size balls.
11. Take one and form a smooth ball and then flatten with your palms.
12. Dust in some Whole Wheat Flour and start rolling it with a rolling pin on a flat surface.
13. Keep dusting while rolling as needed.
14. Roll it out similar to Chapati in thickness.
15. Once done rolling, dust off excess Flour and place it on the hot tawa.
16. Move the Dhebra a little so it does not stick and the allow it to cook on the underside till you see a few bubble appear.
17. Once the bubbles are visible, flip the Dhebra and allow it to cool on the other side.
18. Drizzle a little bit of Oil, spread it and flip it.
19. Press down gently but firmly with a flat spatula pressing and turning as you go.
20. Apply Oil on this side as well and flip and press down again.
21. Take off the tawa and transfer into an insulated Container till ready to eat.
