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  1. 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.

  2. 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.

  3. 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.

Cook’s Notes:

To make gluten-free thalipeeth, replace the whole wheat flour with besan/gram flour or simply add a little more rice flour.

You could choose to use a mix of flours that are readily available in your kitchen – besan, rice flour, sabudana flour, quinoa flour, etc.

Editor’s Note:

Carom or ajwain seeds can be found in Indian grocery stores.

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