This dish is a traditional breakfast from Maharashtra. It’s a healthy option for those who prefer a gluten free, savory starts to the day. The base can be made with rice flour or any grain-based flour—millet, sorghum, or a blend. In this version, I’ve used sorghum flour (jowar) with scallions and fresh fenugreek leaves. Sorghum, Rice, Millets are naturally gluten free and is ideal for those with celiac disease or gluten sensitivities.  Fenugreek leaves is widely available in the SF Bay Area farmer’s markets or Indian stores during spring and summer. You can easily use any seasonal greens—or skip the greens altogether for a simpler take.

Thalipeeth: Savory Gluten-Free Indian Flatbread

Recipe by TheCreativeSueCourse: Uncategorized

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 1 cup sorghum flour (jowar)

• ½ cup chopped greens of your choice — such as spinach, dill, or fenugreek

• ¼ cup chopped cilantro and/or scallions

• ½ cup finely chopped onions

• 1 serrano pepper, finely chopped — adjust to your preferred spice level

• ¼ cup almond flour — adds a gentle boost of plant-based protein

• ¼ cup grated coconut (optional) — for subtle sweetness and texture

• ¼ tsp cumin powder

• ¼ tsp coriander powder

• ½ tsp turmeric powder

• Salt to taste

• Water — just enough to bind into a soft dough

Directions

• In a mixing bowl, combine all ingredients to form a soft, pliable dough. Add water gradually to bind—just enough to hold the mixture together.
• Heat a griddle or skillet over medium flame and drizzle lightly with oil.
• Take a tennis ball-sized portion of dough and place it on the griddle. Using a sheet of butter paper, gently flatten it into a thin disc—pressing evenly with your fingers. Note: Since the dough is gluten-free, it will be delicate so handle gently to avoid tearing.
• Let it cook until the edges begin to firm up.
• Drizzle a little oil on top, then carefully flip using a spatula.
• Cook until golden brown spots appear and the flatbread feels firm and cooked through.
• Serve warm, with a side of fresh butter or a side of Greek yogurt.

Variations & Tips

• Spices: Feel free to play with the spice profile. A sprinkle of Everything Bagel seasoning works beautifully in place of traditional spices like cumin or coriander—adding a savory, textural twist.
• Flours: This recipe is adaptable. You can substitute sorghum flour with rice, millet, wheat, almond, or oat flour depending on your preference or dietary needs. 
• Herbs: Scallions, cilantro, mint and curry leaves all lend vibrant flavor. While I haven’t yet tried western herbs like basil or oregano, they might offer a fresh fusion—feel free to experiment and make it your own.
• For a Whole30-friendly, grain-free compliance, I’ve used grated potatoes and grated raw banana in place of flour—and the result was absolutely delicious.
• I’ve experimented with adding an egg to help bind the mixture and boost protein but personally didn’t enjoy the flavor. 

Beverage Pairing

Best enjoyed with a cup of traditional Indian chai or freshly brewed coffee.