Preheat a flat-bottomed non-stick pan on medium-heat until it is hot.
Then add half the oil and let it heat.
When the oil is hot, add the batter in a circular motion with a ladle. You can spread it from the center of the pan towards the outside in a circular motion or vice versa. It is supposed to be spread like dosa batter, however make sure there are some air gaps/holes in the batter while spreading it out. That enables the Tschur Tschut to be crisp.
Wait until the lower side is cooked. This step is key otherwise it will break while your turn it. You will see the sides getting crisp and lifting up. Add oil on the sides and on the top of the Tschur Tschut and let it cook until it is brown on the other side, crisp, and easy to turn.
Turn it and let cook on the other side until crisp. Use a spatula for flipping the Tschur Tschut.
Transfer on a plate when done. Repeat all the steps until you run out of batter. Towards the end when you have a little batter left for about 2 Tschur Tschuts, the batter may appear thick. You can add 1 to 2 tablespoons water in order to thin it out.