Cumin-Flecked Skillet Breads

These rotis flavoured with toasted cumin seed were a delicious accompaniment to a saucy Indian curry.

The dough made with atta flour was very easy to put together and work with, especially during shaping where gluten didn’t seem to interfere with rolling out the rounds. It was soft and I wasn’t certain it was the right consistency; the bread cooked up to be soft and slightly chewy.

The recipe says that these can be cooked in butter “ I used vegetable oil (ghee was another suggestion) - but I think that regular butter would burn at the temperature used to cook these, so wouldn’t recommend it.

They disappeared rather quickly so I wasn't able to try them as a sandwich bread, one of the authors' suggested uses, but they were very easy to make so I'll have to make another batch soon.