Directions

1. Prepare the Dough: In a large mixing bowl, combine the barley flour, besan, chopped cilantro, green chilies, grated ginger, chili flakes, turmeric powder, cumin powder, coriander powder, salt, sesame seeds, kasuri methi, and ajwain. Add 1 tablespoon of oil. Mix everything thoroughly with your hands until all the ingredients are well incorporated.

2. Knead the Dough: Gradually add 1/3 cup of water in small increments, mixing and kneading as you go. Add more water, about 2 tablespoons or more if necessary, until you form a firm yet smooth dough. The dough should make an indentation when pressed with a finger.

3. Rest the Dough: Cover the dough and let it rest for 15 minutes. This allows the flours to hydrate and the flavors to meld.

4. Portion and Roll: After resting, divide the dough into 6 equal portions and roll them into smooth balls.

5. Shape the Thepla: Dust a clean kitchen counter or rolling board with barley flour. Take one dough ball, dust it with a little more flour, and press it to flatten. Using a rolling pin, gently roll the flattened ball into a thin, round flatbread, similar in shape to a roti.

6. Cook the Thepla: Heat a pan or tawa over medium heat. Gently place the rolled thepla onto the hot pan. Cook for 2 to 3 minutes on the first side.

7. Finishing Touches: Flip the thepla. Lightly coat the cooked side with a bit of oil. Flip it again and apply oil to the other side. Continue to cook, pressing gently, until you see air pockets form and golden-brown spots appear across the surface of the thepla.

8. Repeat: Remove the cooked thepla from the pan and repeat the rolling and cooking process for the remaining dough balls.