Take a large bowl or parat to knead the dough.
To the bowl add whole wheat flour and oil. Massage the oil well to the flour.
Add the spices, salt, sesame seeds, sugar, yogurt and mix well in the dough.
Now begin adding water, little at a time and start bringing the flour mix together.
Adding little water at a time, knead the mix to a semi stiff dough.
Cover and allow the dough to rest for 15-20 minutes.
Divide the dough into 17 equal parts, roll them and flatten the dough balls.
Cover and allow the divided dough balls to rest for 5-7 minutes.
Heat an iron or non-stick tawa/griddle.
Begin to roll the dough balls into small thepla/discs of 4-5 inch diameter.
Place the rolled thepla on the skillet. First roast it on both sides and then fry it using a teaspoon or less of oil for each thepla. The process is just like making paratha.
Repeat rolling and frying until you have finished all the dough balls.
Once the thepla come cool down to room temperature in an air-thight container.
Enjoy with your favorite accompaniments.
