Coriander and cumin-flecked roti

Ingredients:

400 g plain wholemeal flour or choose white flour, plus extra for dusting
1 teaspoon salt
3-4 teaspoons cumin seeds
2 tablespoons very finely chopped coriander leaves
2-3 tablespoons light olive oil
250 ml lukewarm water

Method:

1. Mix together the flour, salt, cumin and coriander in a large mixing bowl.

2. Add the oil and work it into the mixture with your fingers.

3. Gradually add the measured water and knead for 5-6 minutes until smooth, adding a little extra flour if necessary.

4. Cover the dough with a damp cloth and allow it to rest for 30 minutes.

5. Divide the dough into 16 portions and form each into a round ball (45 g for each ball).

6. Roll each ball into a 12-15 cm (5-6 inch) disc, lightly dusting with flour if required.

7. Heat a large cast-iron griddle pan or a heavy-based frying pan on a high heat.

8. Cook the rotis, one at a time, for 45 seconds on one side, then flip over and continue to cook for 1½ minute until lightly browned at the edges.

9. Remove and keep warm in foil as you cook the rest. Serve warm with a variety of dishes.