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.