Methi na dhebra is a bite-sized flatbread from the Kathiawad region of Gujarat, usually made with pearl millet and sorghum flour and flecked through with fresh fenugreek leaves. It's a winter staple, made in the months when methi is at its freshest, and hand-patted into small, two-bite discs rather than rolled out like a regular roti. This version retains the same character but swaps out the millet flours for Aashirvaad Chakki Khapli Atta, turning a naturally gluten-free bread into a nutrient-dense version instead. Khapli wheat, also known as emmer wheat, is one of the oldest cultivated wheat varieties in the world, still grown today in select pockets of Maharashtra and Gujarat. Unlike the millet-and-sorghum base of the original dhebra, khapli atta does contain gluten, though a naturally weaker, less elastic form of it than common wheat, which actually works in this recipe's favour, since dhebra dough isn't meant to be stretchy or smooth in the first place. Khapli atta also brings a noticeably higher fibre and protein content than regular wheat, along with a lower glycemic index. So this khapli wheat methi dhebra is a great appetiser or snack for those who want to add more nutrients to their meals. Because khapli atta absorbs liquid a little differently than millet flour, the dough should come together gradually, with warm water added a tablespoon at a time until it forms a smooth, pliable dough rather than a sticky or overly stiff one. The rest is in the recipe, and once ready, it should be consumed fresh while still warm.