1 cup (150g) white plain (all-purpose) flour gluten free (optional)

1 cup (160g) wholemeal plain (all-purpose) flour

1 teaspoon salt

1 teaspoon ground coriander

½ ground turmeric

2 teaspoon cumin seeds

1 tablespoon olive oil

¾ cup (180ml) water, approximately

4 tablespoons dairy free butter.


1.Sift flours salt and ground spices into a large bowl.

Make a well in the centre; add seeds, oil and enough water to mix to a soft dough. Knead dough on a floured surface 10 minutes. Enclose dough in plastic wrap; refrigerate for 30 minutes.

2.Divide dough into 16 portions; roll each portion on a floured surface into 16cm (6 ½ inch) round.

3.Heat a heavy-based frying pan until hot; add about 1 teaspoon of the butter, quickly tilt pan to coat base with butter. Place one round into pan to cook for 1 minuets or until round is puffed slightly and bubbles start to form. Turn; brown other side. Repeat with the remaining butter and rounds.

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