Dhebra (Spiced Millet Flatbread)

Dhebra

Dhebra(s) were a regular feature on the breakfast table in E. Africa. I yet have to get to the stage to like cooking enough to turn on the stove to make breakfast. I’m just barely managing dinners :), but I’m sure the confidence I get from all these recipe submissions will get me to at least make a hot breakfast during the weekends.

Thank you for the recipe (you know who you are)!

Recipe: Dhebra

Also known as: Methi Dhebra

Categories: Breads

Accompaniments: Yogurt and Lasan ni Chutney/Guvar Curry

Servings: Makes 10 medium-sized dhebra

Ingredients:

  • 1 cup finely chopped fenugreek (methi) leaves, frozen kind is fine to use (if you don’t like methi, you can use coriander leaves, the recipe still works but it will result in a not-so-authentic dhebra)
  • 1 1/4 cup millet flour (bajra atta)
  • 1 Tbsp channa flour (chickpea/gram/besan flour)
  • 1/2 cup whole wheat flour
  • 2 Tbsp unflavored yogurt
  • 2 tsp garlic paste
  • 1/4 tsp ginger
  • 1 green chili, very finely diced (optional)
  • 2 Tbsp sesame seeds
  • 1 tsp chili powder
  • 1/2 tsp salt (or to taste)
  • 5 tsp vegetable oil
Directions:
  • In a bowl mix together all the ingredients.
  • Slowly add some water to form a semi-soft dough, it should not be too sticky.

Dhebra dough

  • Heat some oil in a frying pan on medium heat.
  • Meanwhile, wet your hands with some water and divide the dough into 10 balls.
  • Take one ball and flatten each ball between your palms to form a circle. If you are having difficulty forming the patties, grease a piece of plastic (from a Ziploc-like bag) and place the ball of dough on it. Gently pat it down with your fingers to form the patty. You can then easily pry the patty of the plastic.
  • Directly place the formed patty into the frying pan. Don’t overcrowd the pan.

Frying the dhebra

  • Remember to cook on low-medium heat. When brown spots appear on the underside, gently flip the patties to cook again.
  • When cooked on both sides, remove and blot on paper-towels.

Dhebra, shown here with Guvar curry (Cluster Bean curry)

Best enjoyed fresh from the frying pan!

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5 responses to “Dhebra (Spiced Millet Flatbread)

  1. Pingback: Lasan ni Chutney (Garlic Chutney) « The 'Khoji' Cook·

  2. khoji cook I tried your recipe of dhebra, really turned out to be very tasty. The way you explained step by step that meant very good and it became easy to prepare allthe ingredients without any problem.Looking forward for new recipes all the time. Keep up the good seva. Has Ali Madad.

    s.Lalji

  3. I adapted these to make them gluten free – replace wheat flour with 2 teaspoon of psyllium husk. I’ve also tried subbing wheat with gluten free flour. Both work great. I also formed them slightly thinner and cooked them briefly on both sides dry, then brushed with a little oil on both sides for the colour. 2 teaspoon was more than enough for a batch.

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