Thalipeeth (Maharashtrian Multigrain Savoury Flatbreads)
Crisp-edged, soft-centred flatbreads packed with onion, coriander and sesame. Eaten with yoghurt and pickle for a hearty Maharashtrian breakfast.
- Time40 min
- LevelMedium
- Costabout £0.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the three flours, onion, fresh coriander, chilli, sesame seeds, cumin, ground coriander, turmeric, carom seeds and salt in a large bowl.
- 2
Add the warm water a little at a time and knead to a soft, slightly sticky dough. Rest for 10 minutes.
10 min - 3
Divide into 8 balls. Cut a square of baking paper, wet your fingers and pat a ball out on the paper to a round about 14 cm across and 4 mm thick. Poke a small hole in the middle with your finger.
- 4
Heat a non stick frying pan over a medium heat and brush with oil. Flip the thalipeeth onto the pan and peel off the paper.
- 5
Drizzle a little oil into the centre hole and around the edge. Cook for 3 minutes, turn, and cook for 3 minutes more, until golden and crisp at the edges. Serve hot with yoghurt and pickle.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.