Spicy Onion and Chilli Flatbreads

1In a large mixing bowl, combine the wheat flour (2 cups), salt (1 teaspoon), turmeric powder (½ teaspoon), and red chilli powder (1 teaspoon). Mix well to ensure the spices are evenly distributed.

2Add the finely chopped onions and green chillies (2) to the flour mixture. Stir to combine, ensuring the onions and chillies are well coated with the flour.

3Make a well in the center of the mixture and add the oil (2 tablespoons). Mix it in with your hands or a spoon until the mixture resembles coarse crumbs.

4Gradually add water, a little at a time, mixing until a soft dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic.

5Cover the dough with a damp cloth and let it rest for 20-30 minutes. This will help the gluten develop and make the flatbreads softer.

6After resting, divide the dough into equal portions (about 8-10). Roll each portion into a ball.

7On a lightly floured surface, take one ball of dough and flatten it slightly. Using a rolling pin, roll it out into a circle about 6-8 inches in diameter, ensuring it is evenly thick.

8Heat a skillet or tawa over medium heat. Once hot, place the rolled-out flatbread onto the skillet.

9Cook for about 1-2 minutes on one side until small bubbles form, then flip it over and cook for another 1-2 minutes until golden brown spots appear on both sides.

10Repeat the process for the remaining dough balls, adding a little oil (2 tablespoons) to the skillet if necessary to prevent sticking.

11Serve the spicy onion (1 large) and chilli flatbreads warm with yogurt or your favorite chutney.