{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Fenugreek whole-wheat flatbreads (methi thepla)",
 "description": "A Gujarati breakfast of soft whole-wheat flatbreads with fresh fenugreek leaves, yogurt and spices, griddled with a measured brush of oil, about 340 mg sodium a serving.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H10M",
 "recipeIngredient": [
  "2 cups (60 g) fresh fenugreek (methi) leaves, finely chopped",
  "½ tsp salt",
  "2 tsp grated fresh ginger",
  "1 tbsp finely chopped green chili",
  "1 tsp cumin seeds",
  "1 tsp ground coriander",
  "½ tsp ground turmeric",
  "½ tsp cayenne pepper",
  "⅓ cup (31 g) chickpea flour (besan)",
  "½ cup (122 g) plain nonfat yogurt",
  "1 tbsp olive oil, for the dough",
  "2 cups (240 g) whole-wheat flour",
  "3 tbsp water",
  "¼ cup (30 g) whole-wheat flour, for rolling",
  "2 tsp olive oil, for the griddle"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the chopped fenugreek leaves in a large bowl with the salt. Rub them between your fingers for 1 minute, until they wilt, darken and turn wet."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the ginger, green chili, cumin seeds, coriander, turmeric, cayenne and chickpea flour. Add the yogurt and the 1 tbsp of oil for the dough."
  },
  {
   "@type": "HowToStep",
   "text": "Add the 2 cups of whole-wheat flour and the 3 tbsp of water. Knead for 5 to 6 minutes into a soft dough that is a little tacky but does not stick to clean hands. Do not add any more water. Cover the bowl and rest the dough for 30 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Divide the dough into 8 balls, about 67 g each. Keep them covered. Use the ¼ cup of flour in a shallow dish for rolling and dust each ball in it, so all 30 g is used up. Roll each ball into a round about 7 inches across and a little thicker than a tortilla."
  },
  {
   "@type": "HowToStep",
   "text": "Heat a heavy skillet or griddle over medium-high heat, with no oil, until a drop of water skitters off it. Lay one round on the hot pan. Cook 40 to 60 seconds, until small bubbles rise and the top looks dry, then flip."
  },
  {
   "@type": "HowToStep",
   "text": "Brush the cooked-side-up face with about ¼ tsp of the 2 tsp griddle oil (2 tsp covers all 8 rounds). Press lightly with a spatula and cook 40 seconds, until brown freckles show underneath. Flip once more for 15 seconds, then lift out."
  },
  {
   "@type": "HowToStep",
   "text": "Stack the cooked thepla in a clean towel and fold it over to keep them soft. Serve warm, two a person, with plain yogurt or a pickle if you like (neither is counted in the numbers)."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers and refrigerate within 2 hours, or within 1 hour if it is above 90 °F (CDC). Reheat in a dry skillet for 30 seconds a side. For the freezer, wrap cooled thepla in foil, then a freezer bag."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "336 kcal",
  "proteinContent": "13.1 g",
  "carbohydrateContent": "57.1 g",
  "fatContent": "8.2 g",
  "saturatedFatContent": "1.2 g",
  "sugarContent": "at least 3.6 g (1 row carries no value)",
  "sodiumContent": "334 mg",
  "fiberContent": "8.8 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/methi-thepla.jpg",
 "imageAlt": "Round whole-wheat flatbreads flecked with green fenugreek leaves, griddled, on a plate",
 "url": "https://asharedpalate.com/methi-thepla"
}