A wholesome breakfast, a quick meal or an accompaniment for curries and bhaaji, thalipeeth is a traditional Maharashtrian multigrain roti/flatbread from India.
- ½ cup sorghum flour (jowar)
- ½ cup pearl millet flour (bajra)
- ½ cup rice flour
- ½ cup amaranth flour (rajgira)
- ½ cup red millet flour (ragi)
- ¼ cup whole wheat flour
- 2 green chilies, finely chopped
- ½ onion, finely chopped
- 1 (1/2 inch) piece ginger, finely chopped
- 1 tablespoon ghee
- 1 teaspoon carom (ajwain) seeds
- salt to taste
- 2 tablespoons warm water, or as needed
- 1 tablespoon melted ghee, or as needed
- Sift sorghum flour, pearl millet flour, rice flour, amaranth flour, red millet flour, and whole wheat flour together in a bowl. Add chiles, onion, ginger, ghee, carom, and salt. Mix well and add enough warm water to make a thick dough. Let dough rest to loosen up, about 5 minutes.
- Form 4 or 5 balls from the dough, depending on the size thalipeeth desired. Dust a work surface with flour and flatten dough balls using your hand to make a thick flatbread.
- Heat a griddle over medium heat. Place thalipeeth in the pan and use wet hands to lightly pat them down. Use the back of a spoon to make a hole in the middle of each thalipeeth to help them cook evenly. Cook until golden on the bottom, 2 to 3 minutes. Turn thalipeeth over and drizzle melted ghee on top. Cook the second side until browned, 2 to 3 minutes more.