Methi Thepla (Gujarati Fenugreek Flatbreads) with Mango Pickle

• 240 g Whole wheat flour
• 1 ¼ tsp Fine sea salt
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 1 tsp Ajwain seeds
• 1 tsp Hot paprika
• 80 g Fresh fenugreek leaves
• 1 medium Lemon
• 45 ml Sunflower oil
• 140 ml Water
• 90 g Mango chutney

1. Wash the fresh fenugreek leaves well, then shake dry and finely chop. Zest the lemon, then squeeze the juice.
2. In a mixing bowl, combine the whole wheat flour, fine sea salt, ground turmeric, ground cumin, ajwain seeds and hot paprika. Rub in 1 tbsp of the sunflower oil with your fingertips, then mix in the chopped fenugreek, lemon zest and 1 tbsp lemon juice.
3. Add the water gradually and bring together into a firm, pliable dough. Knead for 3 to 4 minutes until smooth, then cover and rest for 10 minutes so the flour hydrates.
4. Divide the dough into 6 equal pieces and roll each into a ball. Roll out each ball into a thin round, about 16 to 18 cm across, dusting lightly with flour if it sticks.
5. Heat a large frying pan over medium-high heat. Cook one thepla for about 30 to 45 seconds per side until light brown spots appear, then brush with a little sunflower oil and cook 20 to 30 seconds more per side until speckled and cooked through. Repeat with the remaining thepla, keeping them warm as you go.
6. Serve the thepla warm with mango chutney on the side. Add a final squeeze of lemon juice over the top if you like it brighter.

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