A different variety of this is the Bhajniche Thalipeeth where a special flour called Bhajni is used which consists of different lentils. Learn more about it and the recipe here.
Finely chopped coriander
Drizzle some oil on the sides & also apply on each side & cook.
Serve with raita, any chutney, ketchup or pickle and don't forget that dollop of butter on each Thalipeeth! I served it with Chutney Pudi and Dal.
Another version of the same Thalipeeth is made in a small cast iron butti/kadai. It is smeared with oil and the dough is spread in it to take the shape of the kadai. This kadai is then kept on slow flame, covered and cooked, turning the Thalipeeth to cook the other side as well. There is no change in the dough but this tastes so divine that even during my 'Non Thalipeeth' days I would easily devour 2-3 of them and then ask for more, to be reminded by Mom that it will then surely give me a stomachache :)