Maharashtrian Thalipeeth is a multigrain flatbread popular in Maharashtra, Western India, and hence they are also popularly known as Maharashtrian Bhajani Thalipeeth or Thalipith.
It is called ‘Thalipeeth’ as the dough is pressed into shape, using the palm of the hand. ‘Bhajani’ in Maharashtra is a term used for dry roasted multi grain flour. Thalipeeth can be made with a variety of different ingredients and flour mixes, but all of them call for patting the dough into a flat disc with an open palm as traditionally it was prepared with gluten free flours and hence was difficult to rolled into shape.
Ever family has their own favourite mix of flours that they use while making thalipeeth. In some areas of Maharashtra, thalipeeth is also known as ‘dhapata’. ‘Dhapata’ means to pat into shape. Many families still follow the traditional method of preparing the flour at home. Nowadays, one can buy roasted flour these days that makes perfect thalipeeth.
For my recipe, I have used wheat flour so I can roll the thalipeeth as ‘patting’ the thalipeeth is a skill which sadly I haven’t been able to learn yet.
Other recipes you might like to try are Gujarati Methi Thepla, Sattu Tawa Paratha, Vegetable Mughlai Paratha, Mint and Sesame Lachha Paratha, Moong Dal Paratha, and Onion Coriander Tandoori Roti.
