Add all the ingredients except water to a wide bowl or plate. Give a good toss to incorporate all the ingredients. Add water 2-3 tablespoons at a time and start kneading the dough, alternating between your palms and knuckles. Knead for 2-3 minutes till you get a soft, pliable dough. Keep the dough covered with a kitchen towel so it does not dry out.

Heat a tava, take a large lemon sized piece (approx. 2-3 tablespoons) of dough and smoothen into a ball between your palms. Place on a rolling board or kitchen counter and using a rolling pin, gently roll into a thepla/roti. If thepla feels sticky while rolling, dust with dry flour. Evenly roll till its approx. 5 - 5.5 inches in diameter.

Heat tawa on medium. Place the thepla in the centre of the tawa & cook on medium. Once tiny bubbles appear on the surface, flip the thepla, apply a few drops of ghee or oil & flip again and apply ghee on the other side. Fry on low until golden spots appear on both the sides. Transfer to a plate, repeat the same for making rest of the theplas. Stack them one on top of the other so they stay soft & do not dry out. Serve hot.