Turmeric & Spring Onion Indian Bread

Add flour, salt, cumin, turmeric, chilli, ginger and garlic, mix.

Add water little by little and combine well with the spoon or fork.
knead the dough gently (Wear gloves if you want).

Cover dough and set aside for 15 minutes.

Divide the dough into 8 equal parts and roll out each part into a round shape until the roti is about 2 mm thick.

Heat a non-stick skillet Place the flatbread in the skillet.

Drizzle some oil both the sides and cook for 1 to 2 minutes or until its done.

There should be some brown spots on each side.

Keep in an airtight container in the fridge for up to 4 days. Reheat before serving.