Hailing from the state of Gujarat in India, thepla is as versatile as it is delicious. This quintessential Gujarati flatbread can go with almost anything—a mango lassi, a hot cup of chai, or some achar to dip it in.

Theplas can be made with various flavors and spices, but methi thepla is the most popular. The two main components are atta (Indian whole wheat flour) and methi (fenugreek leaves). For ease and convenience, I’ve used dried fenugreek leaves in this dough, though you can also use chopped fresh fenugreek leaves—just double the amount. The atta, which is easily found in any Indian supermarket or online, lends a beautiful earthy flavor to the thepla. If you can’t find atta, you can use 1½ cups (188 g) all-purpose flour plus 2 tsp. cornstarch in its place, though the flavor and texture won’t be quite as earthy and tender.

The success of a thepla dough relies on the moisture content. Starting with a high amount of hydration will counter the moisture that’s lost during cooking, keeping the flatbread pliable. In addition to water and oil, my thepla recipe uses sour cream to bind the dough. The high fat content of sour cream creates a rich texture that is soft and supple; the tangy flavor is a bonus. You can also use the Indian yogurt called dahi or any other plain whole-milk yogurt in its place.