Chilli, cumin seed and fenugreek flat bread
Makes about 12.

7g dried active yeast
375ml warm water
Pinch Sugar
600g plain flour
1 tablespoon salt
olive oil
2 tablespoons chilli flakes
3 tablespoons dried fenugreek leaves
1 tablespoon cumin seeds
150g melted butter
5 garlic cloved
pinch cracked black pepper
Chopped fresh corrianda


First make the garlic butter by mixing finely chopped garlic with the melted butter and seasoning with pepper, set this to one side. If you want you could make clarified butter (ghee) at this point but a simple garlic butter is fine for us at the mo.
Now activate the yeast in the warm water and sugar. (Leave it for around 10 mins to become frothy).
Add this to a bowl filled with the flour, salt, olive oil and the spices.
Kneed together into a dough. Its worth really kneeding it well, for about ten minuets, so get right into it and enjoy it, or bang it in a mixer and have a beer.
Place the dough in a covered bowl in a warm place to rise for around an hour and a half after which it should be about twise the size.
Knock the dough back to its origional size and divide it into 8 pieces.
Roll out the breads to 5mm thickness. Brush with a little oil and cook, oiled side down on a hot griddle pan for a minuit on each side until bubbles appear in the bread.
Spread with the garlic butter mix, sprinkle with chopped fresh corrianda and serve.