Sift both the flours into a large mixing bowl and add the onion, red chilli, chopped coriander and cumin and onion seeds.
Season and mix together.
Gradually pour in the measured water and knead for 2-3 minutes on a lightly floured surface, to make a soft dough.
Allow to rest for 5 minutes and then divide the dough into 8 portions.
Shape each one into a ball.
Roll the balls out on a lightly floured surface to a 12 cm diameter disc.
Heat a large, flat griddle pan or nonstick frying pan until it is hot.
Cook the rolled out discs of dough, one at a time, for 30 seconds on one side, brush with a little oil, flip over and cook for 1 minute, moving the bread around.
Then flip the dough over again to cook on the other side for 1 minute or until the bread is lightly browned on both sides.
Remove and keep warm, wrapped in foil while you cook the remainder.
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