Wheat Flour Flatbreads

1.In a large mixing bowl, combine the whole wheat flour and salt. If using, add the cumin seeds and chopped herbs for extra flavor.

2.Gradually add water to the flour mixture, mixing with your hands or a spoon until a dough begins to form.

3.Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more water.

4.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps to relax the gluten and makes rolling easier.

5.After resting, divide the dough into equal-sized balls (about the size of a golf ball).

6.On a floured surface, take one ball of dough and flatten it slightly with your fingers. Roll it out into a thin circle, about 6-8 inches in diameter, using a rolling pin. Make sure to keep the surface and the dough lightly floured to prevent sticking.

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

8.Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the flatbread and cook for another 1-2 minutes until golden brown spots appear on the other side.

9.If desired, brush the cooked flatbread with a little oil or ghee for added flavor and softness.

10.Repeat the process with the remaining dough balls, stacking the cooked flatbreads in a clean kitchen towel to keep them warm and soft until serving.