Add all the flours to a mixing bowl. And mix them well.

Add onion, cilantro, salt, sesame seeds, carom seeds, green chili, red chili powder, turmeric, cumin and coriander powder to the flour. Mix well.

Put a few drops of oil on your palm. Start making the dough by adding the water little by little. Alternatively, you can use dough attachment on stand mixer. Thee dough should be soft and easily roll-able and not too watery. (very similar to roti dough)

Make roughly 6 equal balls out of the dough. Spread or spray some oil on the pan (tawa)

Put a few drops of oil on your palms. Put the dough ball on the greased pan. Gently press the dough in circle and tap around so it spreads evenly on the pan. You should make evenly spread 6" circle.

You can also roll the dough using rolling pin and make even 6" circle and transfer it to pan ( like a roti )

Or use parchment paper and press and flatten the dough in circle and then transfer to the pan. 

Make 5 to 6 holes on the surface of rolled Thalipeeth. Put drops of oil in those holes. It helps so it cooks evenly.

On the medium heat, allow the bottom side to cook for 5-6 minutes. Using a spatula, slightly lift an edge and see if it’s nicely browning. Add a few drops of oil over the Thalipeeth, and then flip it over.

Cover the pan with the lid and let it cook around 1 to 2 minutes. Remove the lid. Let it cook for additional 3-4 minutes until both sides are golden brown. Add oil as needed on both sides so it doesn’t stick.

Turn off the heat. Using a spatula,carefully remove the thalipeeth from the pan. Transfer it to serving plate. Enjoy with your favorite topping.

Repeat the process for rest of the dough. To speed things up if you use double burner griddle, you can cook up to 6 thalipeeths at once.