Sieve the flours together into a big bowl. Add oil, jaggery, salt, turmeric powder, carom seeds, sesame seeds, ginger, garlic and chilli paste to it. Mix well with your fingers.
Add the finely chopped fenugreek.
Using the yogurt, form the flour mixture into a soft dough.
Cover the dough with a lid or cling film and let it rest for 15 to 20 minutes.
Put the tawa or frying pan on low heat.
Take a chopping board or the one you use for rolling parathas.
Take a small clean cotton cloth ( I use a ladies handkerchief) and rinse it under a tap. Squeeze out the water. Dampen the board with little water and lay the cloth over the board.
Wet your hands in the bowl of water. Take a golf ball size of the dough, roll it into a ball and place it on the damp cloth.
Wet your fingers again, and start patting the dough till you have a circle of nearly 6 to 7 inches in diameter. In between you may need to wet your fingers so that the dough does not stick to your fingers.
Take a teaspoon full of oil and smear it over the hot tawa. I usually like to rub the oil all over the tawa with a kitchen towel.
Take the two corners (the ones away from you) of the cloth and quickly place it on the tawa with the dough side down.
Peel the cloth away.
Let the dhebra cook on the underside for 2 to 3 minutes.
Flip it over and let it cook for a minute or so.
Brush oil on top and bottom of the flatbread. Cook both sides till brown specks appear.
Place the debhra on a wire rack to cool.
Dampen the cloth again and repeat the steps again till the dough is finished.
Serve dhebras with pickle, plain yogurt or masala tea.