- 500 g self-raising flour
- 150 ml natural yoghurt
- 200 ml water
- pinch of salt
- ½ tsp nigella seeds
- ½ tsp cumin
- 1 heaped tsp methi (fenugreek seeds)
Resting time: 2 hours
Add spices to self-raising flour.
Add yoghurt to dry ingredients
Add water to mixture slowly. The mixture should be the consistency of pizza dough.
Knead the dough, cover and set aside for approximately 2 hours.
When you’re ready to eat, divide the dough into balls and roll out into discs roughly 3mm thick.
Heat cooking oil in a pan to 195°C.
When the oil is hot, gently lower the breads a few at a time into the oil and wait for the bread to ‘pop’ up – this should take around 30 seconds.