Mix flour, salt and nigella seeds in a bowl. Add water gradually and knead into a soft dough.
Rest it for 15 mins.
Now for the making of the topping mix, take the tomatoes in a pan and add little water and boil them on low flame until tender. Cook until soft and the water is reduced. Cool and peel the skin.
Add the peeled tomatoes, chilli paste or powder, gram flour and salt to a blender and whiz to a smooth paste.
Heat oil in a big tawa. Dust a work top generously. Make a big ball with the dough. Roll it out into a 10 inch slightly thick round roti.
While one side is cooking, briskly apply the tomato mixture on the upper side and sprinkle with crushed coriander seeds, cumin seeds and chilli flakes. Keep the flame low only. Cover and cook evenly.
Also, add the dried parsley if desired. I did that to make it tastier.
When one side is golden and crisp, flip it to cook the side with the tomato paste. It takes around 5 to 8 mins for the plain side to cook and 5 to 6 mins for the side with the tomato paste.
Yummy and delicious to the last bite. Serve it hot with lassi and salad.
