Thalipeeth Recipe: How to Make Maharashtra's Traditional Multigrain Flatbread

Thalipeeth is a traditional Maharashtrian flatbread made using a mixture of grains, millets and pulses. It is usually prepared with bhajani, a flour made by roasting ingredients such as jowar, bajra, rice and lentils before grinding them.

Unlike chapatis, thalipeeth is generally shaped by pressing the dough directly with the fingers. The mixture is too soft and grainy to be rolled easily with a conventional rolling pin.

The finished flatbread is cooked on a tawa until it develops golden patches, with a texture that can be crisp around the edges and soft in the centre. It is often served with yoghurt, white butter or thecha.

Maharashtrian recipes vary in their flour combinations and seasonings. This version uses ready-made bhajani to keep the preparation convenient.

Ingredients for six thalipeeths

• 2 cups bhajani flour
• 1 medium onion, finely chopped
• ½ cup chopped coriander leaves
• 1 green chilli, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 tablespoon white sesame seeds
• Salt to taste
• Warm water as required
• Oil for cooking

Bhajani can be prepared at home using roasted jowar, bajra, rice and roasted gram, with the proportions adjusted according to preference.

Prepare the dough

Place the bhajani flour in a large mixing bowl. Add the onion, coriander, green chilli, ginger, cumin, turmeric, chilli powder, sesame seeds and salt.

Mix all the ingredients thoroughly before adding water.

Pour in warm water gradually and bring the mixture together. Knead gently until it forms a soft but manageable dough.

The mixture should be moist enough to spread with your fingers but not so sticky that it becomes difficult to shape.

Cover and rest for approximately 10 minutes.

Shape the thalipeeth

Divide the dough into six equal portions.

Grease a clean banana leaf, baking parchment suitable for cooking or a suitable reusable shaping sheet. Place one portion in the centre.

Wet your fingers and press the dough outwards to create a round flatbread. Keep the thickness reasonably even so that it cooks properly.

Make three or four small holes across the surface. These allow a little oil to reach the pan-side of the bread during cooking.

Cook on the tawa

Heat a tawa over a medium flame and grease it lightly.

Carefully transfer the shaped dough onto the hot surface. Cook for a few minutes until the underside begins developing golden-brown patches.

Drizzle a little oil around the edges and into the holes. Turn the thalipeeth gently and cook the other side.

The finished flatbread should hold together while remaining soft enough in the middle. Avoid using very high heat, as the outside may brown before the centre cooks.

Repeat with the remaining portions.

How to serve thalipeeth

Serve it hot with plain yoghurt, white butter or thecha. A simple cucumber salad can also complement the meal.

For a breakfast spread, thalipeeth pairs well with a cup of tea and a small bowl of homemade chutney.

Useful preparation tips

Keep the dough covered while shaping the individual portions to prevent it from drying.

If the mixture becomes difficult to spread, wet your fingers rather than adding large quantities of flour. Too much additional flour can make the cooked flatbread dry.

Thalipeeth is best eaten freshly prepared. The dough can be mixed shortly before cooking, making it a practical option for a homemade breakfast or a simple lunch.