In a large plate (paraath / large bowl), sift all the 4 flours evenly

Add salt, chilli flakes (or chillies if using), salt, turmeric, mix well.

Add the grated radish, carrots, chopped methi leaves and mix well without adding any additional water.

If using onions / garlic, see notes.

Leave it for 2-3 mins, the veggies will release water.

Now add the rest of the spices and sprinkle hot water and knead to a semi soft dough. In case you are using wholewheat flour too, see notes below.

The quantity of water will depend on the quality and quantity of the flour.

In case you find the mixture too dry, add water little by little and knead into a not-too-stiff dough. Add oil (1 - 2 tbsp) to coat the dough and ensure its not too sticky.

Cover and rest the dough for atleast 25-30 minutes. As this is a gluten free flatbread, the dough will need to rest mandatorily.

After 30 mins, Make 12 equal portions of the dough and keep them covered..

On the rolling board, spread a slightly wet handkerchief (or very thin kitchen towel) and take each portion of the dough and spread with your fingers till about 4 - 6 inch in diameter. I used a food-safe transfer sheet like Holige Paper. You can also pat it thin on a parchment paper

Pat the thalipeeth thick or thin as you wish. and make 2 - 3 holes on the roti to ensure quicker and even cooking.

Sprinkle roasted sesame seeds and pat it on the thalipeeth

Overturn the kitchen hanky / parchment over the hot tawa . If using parchment or Holige paper, wait for a bit and then slowly peel.

Drizzle oil (about 1 tsp) into the holes as well as the outer periphery. Cook on medium heat.

Once roasted brown (about 2 mins), flip and cook on the other side.

Serve hot with butter or curd or even mango pickle.

We served it with some salad and Railway Aloo ki Sabji Onion-garlic free) for a completely Gluten free, vegan and Satvik meal.