In a large mixing bowl, combine the whole-wheat flour, chickpea flour, sesame seeds, ajwain seeds, turmeric, red chile powder, and salt.
Whisk until everything is evenly distributed.
Add 1 tablespoon (15 ml / 0.5 fl oz) of oil to the dry .
Using your fingertips, rub the oil into the flour until the mixture resembles fine breadcrumbs.
Create a well in the center of the flour mixture. Gradually pour in the warm water, mixing with your hand to bring the dough together.
Knead the dough on a clean surface for 5-7 minutes until it is soft, smooth, and pliable.
Cover and let it rest for 15-20 minutes.
Set up your cooking station.
Place a flat pan or tawa over medium-high heat. Have a floured surface for rolling, a rolling pin, and a small bowl of dry whole-wheat flour ready.
Divide the rested dough into 8 equal-sized balls. Take one ball, flatten it slightly, and coat it generously in the dry flour.
Roll the dough ball into a thin circle, approximately 6 inches in diameter. Dust with more flour as needed to prevent it from sticking.
Place the rolled thepla onto the hot pan.
Cook for about 30-45 seconds, or until you see small bubbles form and the edges begin to lift.
Flip the thepla over.
Drizzle about ¼ teaspoon of oil over the surface and spread it with the back of a spoon or a spatula.
Flip it again and gently press down with a flat spatula to help it cook evenly.
Drizzle another ¼ teaspoon of oil on this side, flip one last time, and cook for another 15-20 seconds.
The thepla is done when it has golden-brown spots on both sides and no raw dough is visible.
Transfer to a plate or a cloth-lined container.
Repeat the process for the remaining dough balls.
Keep the thickness uniform when rolling to ensure the thepla cooks evenly without any raw spots.
