Multigrain Thalipeeth – Indian Flatbread

Thalipeeth is a delicious, savory, and popular spiced flatbread. This Maharashtrian flatbread is a powerhouse of nutrients and makes a perfect gluten free breakfast recipe. It is a very healthy, hearty, and satisfying savory dish. 

It is made with roasted multigrain flours, spices, onions, and herbs. Thalipeeth is a breakfast recipe but you can enjoy it for lunch or dinner as a fulfilling meal. It can be served with some yogurt or dollops of homemade butter. 

The roasted flours are called “thalipeeth bhajani” in Marathi. Bhajani is readily available in stores in Maharashtra, India. It is very hard to find thalipeeth bhajani outside India. Over the years, I have developed my own flour mix and it is absolutely amazing. You can find some good quality bhajani in couple of Indian stores in USA or online – Thalipeeth bhajani 

The bhajani thalipeeth made with bhajani by my mom is unbeatable. My mom used to roast whole grains separately like wheat, jowar, bajara, rice, urad dal, black chana, moong, and coriander seeds. Once the grains cool down, grinding them from a flour mill was her monthly ritual. She used to grind all kinds of flour in our own flour mill at home. 

I use oats, jowar, bajara, ragi, besan, and rice flour in my multigrain flour blend. Once you have the roasted flours ready, you can make it in jiffy. Adding spinach, methi, and cabbage for a good veggie dose is another option while making this recipe. 

What is Thalipeeth Bhajani? 

A flour blend which is made by roasted a variety of grains separately and then grinding. Making the bhajani in this way gives the thalipeeth an aromatic and tasty taste. It is called “khamang” in marathi language. 

Bhajani word is derived from the process of roasting the grains into the flour – In marathi language “bhajane” means roasting. 

Ingredients

For Flour Blend:

• Oats flour
• Jowar flour
• Bajara flour
• Ragi flour
• Rice flour
• Gram flour

For Thalipeeth:

• Onions
• Cilantro
• Sesame seeds
• Turmeric powder
• Red chili powder
• Coriander powder
• Salt
• Oil

Multigrain Thalipeeth Step By Step Recipe

Flour Blend

In a pan, add all the flours, mix, and roast frequently on a medium low heat for 15 minutes. 

Next, add the sesame seeds and roast the flour for about 1 minute. Turn off the heat and set aside until completely cooled down. You can store the flour blend until ready to use. 

Mixing

In a large bowl or parat bowl, add 2 cup flour blend, onions, cilantro, salt, and spices. 

Mix everything together with your hands until the onions and cilantro release the moisture from them. 

Add a little water at a time and start mixing the flours to form a soft dough. I used less than 1 cup of water. 

Divide the dough into 6 equal size balls and set aside. 

Shaping The Thalipeeth

Heat a skillet on medium heat.

Take a gallon sized plastic bag like ziplock or parchment paper. 

Grease a plastic bag or parchment paper with some oil and place a ball on it. 

Gently press the ball with your fingers to form a round disc. It should be not too thick or thin. Create a hole with your index finger in the middle. 

Carefully lift the plastic bag, flip it onto your palm, and slowly separate the bag from the disc. 

Transfer the disc to the skillet, brush a few drops of oil from the sides and at the center in the hole, and cover the pan with a lid. 

Cook the thalipeeth for 2 minutes, remove the lid, gently flip it, and brush a few drops of oil.

Let the other side cook for about 2-3 minutes. 

Flip to the other side and cook for another 1-2 minutes or until golden brown from both sides. 

Finish making the rest of the thalipeeths in a similar way. 

Tips For Making Multigrain Thalipeeth

• Grind the old fashioned oats in the blender to make a fine powder to make oat flour. 
• Roasting the flours on medium low heat is very important to prevent them from burning. 
• Let the flours cool down completely before forming the dough. You can store the roasted, and room temperature flours (bhajani) in an airtight container. 
• While making the dough, always add a little water at a time. You will need to add the quantity of water depending on the stickiness in the dough mix. 
• Shape the balls into a medium disc – they shouldn’t be too thin or too thick. 
• If you are a beginner then divide the dough into 8-10 balls for smaller sized thalipeeth. If you are an expert then you can make 4 large thalipeeths with this dough. 
• You can make 1-4 holes in the thalipeeth and drizzle a few drops of oil. 
• If you have trouble in lifting the thalipeeth then use a foil or parchment paper. Transfer it along with the paper to the heated skillet and slowly lift the paper. 
• Always keep the heat on medium while making this flatbread so they will get cooked from inside very well. 

Variations

• You can mix and match the quantity of the flours according to your choice. Do not add bajara flour in a larger quantity than other flours as it will taste a bit bitter. Adding more ragi flour will make the thalipeeth a little hard. 
• Add some wheat flour in the flour blend if you wish. 
• If you have a facility of flour mill then use whole grains like wheat, rice, jowar, bajara, ragi, urad dal, kala chana, moong, and coriander seeds. Roast them separately until they release the beautiful aroma. Once come to a normal temperature, grind the mix in the flour mill, and make an authentic bhajani recipe. 
• Add some fresh veggies like spinach, methi, or cabbage while mixing the dough for a good dose of veggies. 
• I have skipped adding the asafoetida in the recipe as I was making this as a gluten free recipe. You can add the asafoetida while making the dough. 

How To Store Multigrain Thalipeeth?

Roasted flour blend has a very good shelf life. It can be stored in an airtight container for about 2 months. 

It taste best when served fresh.

Once they cool down, you can store them into an airtight container for 1 day on a countertop. 

Make them in advance and store in the refrigerator in an airtight container for up to 5-6  days.

How To Serve Multigrain Thalipeeth? 

Enjoy them on their own! You can serve it with some plain dahi or fresh homemade butter. 

Serve some roasted veggies or cucumber slices along with dahi or butter to make it a wholesome meal.

Make some varan bhat or dahi bhat along with small sized thalipeeth for a meal.

DID YOU LIKE THIS RECIPE? 

If you’ve tried the Multigrain Thalipeeth recipe then don’t forget to rate it. 

I will love to hear from you! 

Recipe Card

FOLLOW ME

Facebook|Instagram|Pinterest 

Did you try this recipe?

Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog