Nadur Monje

Method

Mix flour and salt together in a large bowl. Add water gradually whilst mixing until a soft dough forms, then knead for 8-10 minutes until smooth and elastic. Cover and leave to rest for 30 minutes. Divide dough into 8 equal portions and roll each into a thin oval disc about 3mm thick. Heat mustard oil in a large griddle or tawa over medium-high heat and scatter nigella and fennel seeds across the surface. Place one dough disc onto the hot griddle and cook for 1-2 minutes until it begins to puff and develop golden spots, then flip and cook the other side for another 1-2 minutes. Press gently with a cloth during cooking to encourage even browning. Transfer to a plate and repeat with remaining dough portions. Serve warm as an accompaniment to Kashmiri curries or with yoghurt.