Multi-Grain Thepla (5 Flours)

About this recipe

Five flours—wheat, bajra, jowar, ragi, and besan—are combined and bound with soy yogurt into a supple dough that cooks into thin, flexible flatbreads. The blend of grains creates subtle flavour shifts across the palette while the soy yogurt ensures tenderness, making these theplas both nutritionally dense and deeply satisfying. Each flour brings its own character: wheat provides structure, bajra and jowar add nuttiness, ragi contributes earthiness, and besan creates protein richness. Together they create a bread that tastes complex without being muddled. Soy yogurt acts as a binder, replacing dairy while providing tanginess and moisture that ensures a tender crumb. The dough must rest for fifteen minutes to allow all flours to fully hydrate. Rolling thin—approximately one-eighth inch—is crucial for flexibility. The theplas should bend without cracking, making them perfect for roll-ups or wrapping around curry. Stack finished theplas in a cloth-lined box to keep them soft. They keep at room temperature for one day and refrigerated for up to three days. These travel beautifully, making them ideal for office or travel lunchboxes.