Thalipeeth {Savory Multigrain Flatbreads}

Make the Dough

1. Add all the individual flours to a mixing bowl. Add onion, cilantro, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin and coriander to the flour. Mix well.
2. Using a little water at a time start kneading the dough. I usually end up using 1⅓ cups of water for this recipe, but you may need upto 1¾ cup of water. The dough should be soft but not sticky. Add oil in the end and knead for another minute.

Roll the Thalipeeth

1. Make 12 balls out of the dough. Heat a non stick pan on medium heat. Wet a paper towel with some water and then squeeze out all the water.
2. Here are 2 ways to roll the Thalipeeth:
3. Method 1: Lay the paper towel flat and rolling gently with a rolling pin to make a round that is about 6 to 7 inches in diameter (photo 6)
4. Method 2: Lay the paper towel flat and press gently with your fingers pressing the dough to make a round that is about 6 to 7 inches in diameter. (photo 7) This second method may need little bit of practice.
5. With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.
6. Note: You can also use parchment paper instead of moist paper towel to roll the dough.

Cook the Thalipeeth

1. Carefully pick up the paper towel and flip the Thalipeeth on the hot pan. Allow to cook for a minute and then flip over. Add a few drops of oil over the Thalipeeth, and then flip over again.
2. Cook around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides.
3. Repeat rolling and cooking Thalipeeth with the remaining dough.
4. Enjoy hot with yogurt, pickle and chutney.