INGREDIENTS

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

METHOD

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.

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