For the flatbreads
250g besan flour
2 pinches salt
Pinch freshly ground black pepper
Coconut oil or ghee for frying
For the roasted vegetable topping
1 courgette, trimmed, roughly chopped
2 handfuls cherry tomatoes
1 small aubergine, trimmed, roughly chopped
1 tsp cumin seeds
1 tbsp ghee or coconut oil
For the flatbreads, place the flour in a mixing bowl and season with salt and pepper. Make a well in the centre of the flour and gradually pour in 400ml of cold water in a thin stream, whisking continuously, until smooth and well combined as a thick batter.
Set aside for at least 30 minutes – preferably overnight – at room temperature to allow the flour to fully absorb the water.
Add a little coconut oil or ghee to a cast-iron or ceramic frying pan, smear it all over the base, then heat on a medium to high heat. When the pan is hot, add 4 tablespoons of the flatbread batter to the pan, swirling it until the flatbread is 10-12cm wide and 2mm thick. Cook like a traditional pancake for 1-2 minutes then flip and continue to cook on the other side until crisp and golden-brown on both sides.
Repeat the process with the remaining flatbread batter.
For the roasted vegetable topping, preheat the oven to 180 degrees. Arrange the vegetables in a large roasting tray in a single layer, then sprinkle over the cumin seeds and season with salt and pepper. Dot the vegetables with the ghee. Roast for 30-40 minutes, turning halfway through the cooking time until tender.