Thalipith

In a large mixing bowl, combine wheat flour, rice flour, and besan in roughly equal proportions. Add turmeric, chilli powder, cumin powder, and salt to taste, then mix the dry ingredients together thoroughly.

Gradually add warm water to the flour mixture, kneading it into a smooth, firm yet pliable dough. The dough should be slightly stiffer than regular chapati dough; cover and let it rest for 10 minutes.

Divide the dough into equal-sized balls roughly the size of a golf ball. Keep the unused portions covered with a damp cloth to prevent drying out.

Place a dough ball onto a lightly oiled sheet of parchment paper or a damp cloth, and using moistened fingers, gently press and pat it out into a thin round flatbread approximately 6–7 inches in diameter. Make 2–3 small holes in the center of each flatbread to allow even cooking.

Heat a tawa or heavy flat griddle over medium heat and lightly grease it with oil. Carefully transfer the shaped thalipith onto the hot tawa.

Drizzle a few drops of oil around the edges and into the holes, then cook on medium heat for 3–4 minutes until the underside develops golden-brown spots. Flip the flatbread and cook the other side for an equal amount of time, pressing gently with a spatula.

Remove the thalipith from the tawa once both sides are evenly cooked, golden, and slightly crisp at the edges. Repeat the process with the remaining dough balls.

Serve the thalipith hot, accompanied by fresh yogurt, butter, or a spiced pickle for a traditional Maharashtrian presentation.