These are not breads traditionally made for curry, but I love to scoop up a spicy curry with them.
- 125 g (41⁄2 oz) strong white flour
- 150 g (5 oz) plain white flour (you could use 1⁄2 white and 1⁄2 wholemeal flour here)
- 1–2 tsp of slightly crushed fennel seeds or cumin seeds
- 1 tsp salt
- 175 ml (6 fl oz) warm water
- Mix the flour, spices and salt in a bowl. Add the warm water, and mix to a dough, kneading for 2 minutes. Divide into 12 pieces, cover and leave to rest — if possible, for 30 minutes.
- Roll out each piece of dough to 1⁄2 cm (1⁄4 in) thickness, and cook on a hot dry frying or grill pan, on either side for about 2 minutes, until speckled with brown.
- Keep warm, wrapped up in a tea towel. They should be soft not crisp.
NOTE Sometimes I add 2 tbsp of chopped coriander into the dough, with the flour.