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.
Ingredients
For Flour Blend
- 1 cup Oats flour
- 1 1/4 cup Jowar flour
- 1/2 cup Bajara flour
- 1/4 cup Ragi flour
- 1/2 cup Rice flour
- 2 tbsp Gram flour/Besan
For Thalipeeth
- 1 large Onions chopped
- 1/2 cup Cilantro chopped
- 3 tbsp Sesame seeds
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1.5 tsp Coriander powder
- 1 1/4 tsp Salt
- 3 tbsp Oil
Instructions
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. The thalipeeth 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 thalipeeth in a similar way.
Notes
- 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 the thalipeeth along with the paper to the heated skillet and slowly lift the paper.
- Always keep the heat on medium while making the thalipeeth so they will get cooked from inside very well.