Thalipeeth

Step 1: Dry-roast 2 ⅞ oz jowar (sorghum) flour, 2 ⅛ oz bajra (pearl millet) flour, 1 ⅜ oz rice flour, 2 ⅛ oz gram flour (besan) and 1 ⅜ oz whole wheat flour (atta) together in a wide pan over a low heat for 4–5 minutes, stirring constantly, until they smell toasty and darken by just a shade. This short roast stands in for the roasted grains of true bhajani and gives the bread its nutty taste. Tip into a bowl and cool for 5 minutes.

Step 2: Add 1 tbsp ground coriander, 1 tsp ground cumin, 1 onion, 2 green chillies, 4 tbsp fresh coriander, 1 tsp fresh ginger, 1 tbsp white sesame seeds, ½ tsp ajwain (carom seeds) (crushed between your palms), ½ tsp ground turmeric, 1 tsp red chilli powder and 1 tsp salt. Rub everything together so the onion releases some juice.

Step 3: Add ¾ cup warm water a little at a time and knead to a soft, slightly sticky dough, softer than chapati dough. Gluten-light flours crack if the dough is dry, so add a splash more water if the edges break when you press it. Divide into 4 balls.

Step 4: Lay a clean cotton cloth or piece of baking paper on the counter and wet it. Put a ball in the middle and, with wet fingers, pat it out into a 15–18 cm round about 5 mm thick. Poke 4–5 holes through it with your finger: one in the centre and a few around it.

Step 5: Heat a heavy tawa or cast-iron pan over a medium heat and brush it with 1 tsp of 4 tbsp sunflower or groundnut oil. Lift the cloth, flip the thalipeeth onto the pan and peel off the cloth. Drizzle ½ tsp oil into each hole and around the edge.

Step 6: Cover with a lid and cook for 3 minutes, until the base is golden-brown and crisp; the steam under the lid cooks the thick middle through. Flip, drizzle a little more oil and cook uncovered for another 2 minutes until crisp and spotted brown.

Step 7: Serve hot, straight off the pan. Wipe the pan, re-wet the cloth and repeat with the remaining dough and oil.