This recipe is adapted from an old New York Times Magazine recipe for Cabbage-Poblano flatbread and it’s essentially what my (Indian) mother-in-law makes and calls “Thepla”. Thepla (in its various forms) is an excellent savory bread that travels very well. Depending on what you put in it, it can keep for several days unrefrigerated and still be very tasty. Also a good way to get kids to eat vegetables.
1 1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 T. chicpea flour
1 T. coriander powder
1 t. cumin powder
1.5 t. salt
1/2 teaspoon turmeric
1 – 1 1/2 cups shredded green cabbage (or grated carrots, or squash, or fresh dill, or other vegetable)
2 tablespoons grated fresh ginger
2 tablespoons minced hot pepper (optional)
2-3 tablespoons vegetable oil (more for pan frying)
2/3 cup water (more or less, as needed)
Mix together the dry ingredients in a bowl. Stir in the cabbage (or other vegetable), ginger, pepper (if used) then add oil and water. Knead together until smooth (a few minutes is all that’s necessary) and let sit for about 15 minutes, covered.
Separate the dough into 12 equal balls. Roll each on a lightly floured surface until round and quite thin.
Heat a medium skillet, and pan fry on each side, until just golden.
Note: more oil (in batter and in cooking) makes these breads more pliable, but you can adjust to suit. Thepla can be made without vegetable and will keep longer this way.
