Mastering Thepla: The Versatile Gujarati Flatbread For Every Occasion

Thepla is a traditional Gujarati flatbread that brings together whole wheat flour, mild spices, curd, and a touch of oil to create a soft and tasty flatbread that works for any time of the day. Unlike parathas or rotis that may dry out after a few hours, thepla remains soft and flavourful even when packed for later. That makes it a reliable choice for lunchboxes, picnics, long train journeys, and days when you want to cook something ahead.

The dough is made using ingredients that are usually already available at home, including turmeric, cumin, and coriander powders. A small quantity of curd is added while kneading the dough. This keeps the theplas moist and helps them cook evenly. You can choose to include finely chopped coriander leaves for freshness or leave them out if you prefer a plain version. The method is straightforward and does not require any special tools beyond a rolling pin and a flat pan.

Each thepla is rolled out into a thin circle and cooked on a hot tawa with just a light brushing of oil. The finished theplas are golden in colour with specks of spice and soft texture. They can be eaten warm or cold, served with sweet mango chunda, spicy pickles, curd, or even plain butter. If stored in an airtight container, they can stay good for up to two days at room temperature, which makes them a practical choice for working adults and students.

You can adapt this recipe by adding grated vegetables like bottle gourd or carrot, though the base version without any vegetables is just as popular. The flavour is mild but comforting, and each bite has a hint of spice without being overpowering. This makes thepla suitable for children and elders as well. It is one of those dishes that works across seasons and can be made quickly once you are familiar with the dough and rolling method.