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Bajri na Dhebra/ Millet Fenugreek Flatbread is a famous Gujarati Flatbread prepared from pearl millet flour and loads of fresh fenugreek. Generally enjoyed hot for breakfast or as a snack with masala tea, pickle or yogurt.
4.91 from 11 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Snack, Travel Food
Cuisine Gujarati
Servings 12 PIECES


  • 4 cups Fresh Fenugreek finely chopped
  • cups pearl millet flour
  • ½ cup oats flour
  • 2 tbsp oil
  • 1 tsp carom seeds
  • 1 tbsp sesame seeds
  • ½ tsp turmeric powder
  • 1¼ to 1½ tsp salt
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 2 tbsp jaggery powder
  • 1 tbsp garlic paste
  • ½ to ¾ cup sour yogurt
  • extra oil for shallow frying
  • some water in a big bowl


  • 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.


  • If you feel working with the cloth will be difficult then form the dough using ¼ cup yogurt. The dough will be slightly stiff. Oil 2 cling film pieces. Place on on the oiled board and place the dough on it. Cover with the other cling film. Roll gently using a rolling pin. Peel away the top cling film.Wet your hand. Place your hand wide open over the rolled dough. Flip it over onto your hand, peel away the cling film and place the rolled dough on the tawa.
  • Work with smaller size rolled debhras initially.
  • My first debhra tends to stick to the tawa. Make a small wheat flour paratha or fry a bread slice on the tawa before you start making dhebras on it.
  • Can replace the yogurt with tamarind pulp. Take about 2-3 tbsp and make up the required amount of liquid by adding water. That is, 2-3 tbsp of pulp and add water to make ½ or ¾ cup. Use this tamarind water to form the dough.
  • Do not use high heat as the dhebra will get burnt. If the tawa becomes cool just let it become hot over low heat again.
Keyword Bajri na Dhebra Recipe