Mix the above and make a soft dough. Grease a little oil and let it rest for 10 minutes. Make lemon size balls and cover.
Take one dough ball and roll to a thin thepla. Do not roll very thin or very thick.

Heat a tawa or pan on a medium high heat. Transfer the thepla to the tawa. Cook until you see small bubbles. Turn it to the other side and cook pressing gently with a spatula. Make sure the pan is hot and the flame is set to medium heat.

Drizzle half teaspoon oil over the thepla and brush it evenly on both sides. Cook both sides and transfer on a plate lined with kitchen towel. Do not stack them.

Spread them around. Once cooled stack them as this will help to keep them soft. As with satam they are consumed the next day so it’s best not to stack them straight away.