Traditional Maharashtrian Multigrain Thalipeeth Recipe Recipe

To begin making the Maharashtrian Multigrain Thalipeeth method, in a large container combine all the components except the yogurt and coat.  mix gently in the yogurt and fold well to make a firm flour base, adding moisture if necessary.

fold for a couple of moments until creamy.  put a lid on the flour base and allow it to rest for 10 to 15 moments.Divide the flour base into 15, 2-inch diameter balls.

Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat dusting seasoning and roll into a 4 to 6 inch diameter circle.

You can roll them thick or thin, it is purely your preference.Pre-burning up an iron skillet on high burning up; place the rolled flour base on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the flour base.Turn the burning up to medium; flip the rolled flour base over and splash about half teaspoon of coat around the flour base.char with a press and turn motion with a flat spatula or a wooden press.  You will notice the bottom side begins to brown, at this point flip over again preparing in the same press and turn motion to maintain even preparing.Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside.

Continue the similar process with the other portions of the flour base and present mildly hot.present the Maharashtrian Multigrain Thalipeeth along with a achar.