Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level : Intermediate
1 c Sorghum flour
1 tbs whole wheat flour(or any flour that binds)
water as needed to make semi stiff or pliable dough
Salt (optional) (Without salt it tastes sweeter as we chew it more)
1. Mix everything to make semi stiff amd pliable dough
2. Knead the dough well (or else the roti will end up with cracks)
3. Make lemon-sized spheres of dough.
4. Flatten the sphere and keep patting it with hands to make a circle 1/5" thick (use dry flour for dusting or it will stick to the surface).
5. Heat griddle on medium high heat and when hot enough (to check put a pinch of flour on the griddle and check if it turns golden-brown) carefully place the roti on the griddle .
6. After 10 seconds, flip it over.
7. After 10 seconds, check for the golden brownish spots.
8. Flip when it has golden brownish spots and done when it has golden brownish spots on both sides.
9. Repeat next one until done
*Unlike other thepalas, these thepalas are thick.*To make soft thepalas adjust your heat just right. If its too much you will get burns and spots will quickly turn black and if it's too low it will take longer and will be chewy not soft.
* If you think your rolling speed is not fast(For thepala you need more speed than roti or paratha) you can turn heat on only after rolling 2-3.
*If you let the dough rest, it might turn softer, add some flour and need it again.