Dhebra () is an

Indian bread Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flatbreads from northern India are unleavened and ...

from the

Gujarati cuisine Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical '' Gujarati thali'' consists of '' rotli'', ''dal'' or ''curry'', rice, and ''shaak'' (a dish made up of several different combinations of vegetables and spices, which ma ...

made of

pearl millet Pearl millet (''Cenchrus americanus'', commonly known as the synonym ''Pennisetum glaucum'') is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and ...

flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...

. When flavoured with

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small Glossary_of_leaf_morphology#Leaf_and_leaflet_shapes, obovate to oblong leaflets. It is cultivated worldwide as a semiar ...

leaves, it is called ''methi dhebra''. It is a culinary cousin of the flatbread called

thalipeeth Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called ''bhajanee'', is prepared from roasted grains, legumes and spices. The ingredients include grains s ...

in Marathi. Dhebras can be eaten as a part of any meal - breakfast, brunch, lunch or dinner - or on its own as a snack. Due to the oil in the recipe, Dhebras have a good shelf life.

Preparation

To create dhebra, sufficient water and

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

are mixed with millet flour and

whole wheat flour Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads ...

to make a

dough Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...

. The resulting dough balls are then flattened on a

chakla A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are ...

to a round shape using a belan (

rolling pin A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are ...

). Then, both sides of the dhebra are lightly fried with

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed ...

on a

tava A ''tava(h)'' / ''tawa(h)'' (mainly on the Indian subcontinent), ''saj'' (in Arabic), ''sac'' (in Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying ...

, until small brown spots appear. This is a plain dhebra, made of millet flour ( bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the ''methi dhebra'', in which methi (

leaves) are added as flavour. There is also dhebra made with

bottle gourd Calabash (; ''Lagenaria siceraria''), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvest ...

called dudhi na dhebra. Methi Dhebra can be made rotli sized or smaller (thicker) puri sized.

Flavour

Fenugreek, Garlic, Guardian, Bottle Gourd,

Cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...

References

{{Reflist

External links

Methi Na Dhebra

Tarla Dalal Tarla Dalal (3 June 1936 – 6 November 2013) was an Indian food writer, chef, cookbook author and host of cooking shows. Her first cook book, ''The Pleasures of Vegetarian Cooking'', was published in 1974. Since then, she wrote over 100 books ...

website Indian cuisine Gujarati cuisine Bread dishes

Preparation

Flavour

See also

References

External links