Thepla

By no means a camping food but when you find yourself having a kitchen, however simple, you can enhance your bread a lot.

Thepla’s are something in between a chapati and a paratha. The recipe I mention here is not the exact one but comes very close and you won’t need things you can not easily get without a supermarket and full kitchen at your hands. You do need a rolling pin, but I used a cup. It’s a lot of work but super delicious.

You need:

• wheat flour
• salt
• some (preferable Greek) yoghurt (I used milk)
• cilantro/coriander
• spinach (not the woody ends)
• garlic
• ginger
• chilli (I discard the seeds)
• Preferable some spices such as turmeric, chilli powder and coriander powder
• oil
• water

Cut the coriander and spinach, along with the garlic, chilli and ginger as small as possible. Mix together with the salt, spices and yoghurt. With very small increments add the water to form a sticky dough (I use a spoon or fork). Add water very careful and very little by little. The spinach may be moist a lot already so you need not as much water as you would think. It will be a sticky moist ball.

Let it rest for half an hour and preferable covered by a tea towel.

Form smaller balls.

To flatten them you need some wheat flour to avoid sticking the thepla’s to the surface. Here I used a cup to flatten them into small rounds of about 10 centimeter.

Place them in a frying pan. While one side is getting ready, place one teaspoon of oil on top and spread it out. Then turn the thepla and repeat the small spoon of oil by spreading it gradually over the other side of the thepla. When little blisters appear, it means you are doing it good. Flip back and forth a few times.