200g plain flour, plus extra for rolling and cooking
1 tbsp toasted cumin seeds
20g butter, melted until it turns brown and smells nutty!
Simple and delicious, I keep a dough ball of this in the fridge just in case anyone shows up with a curry or soup! You can pop these straight on your Roccbox stone cooking floor and watch them rise and puff out. The burnt butter gives a lovely nutty undertone that really make these taste incredible, the perfect accompaniment to your favourite BBQ dishes.
Pop your water, flour and cumin seeds in a bowl and mix together until a dough begins to form. Add your butter to the mix and work until you have a fairly dry dough – add more flour if necessary.
Cling film your dough tightly and leave to rest in the fridge for at least an hour.
When ready to cook, roll out golf ball sized balls of dough as thin as possible (you can do this in a pasta machine if you have one)!
Once rolled out, flour both sides – don’t be afraid to use plenty of flour with these! Using your peel, cook them one at a time in the Roccbox, keeping a close eye on them at the cook – this should take between 30-40 seconds.
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