Cumin and Fennel Seed Parathas

These are my version of a bake I saw at the Southsea food festival last summer. They are some Indian parathas made by brushing the dough with butter and folding it into a concertina and coiling it up, before rolling it out to a flatbread and frying. These have an added spice from crushed cumin and fennel seeds and are brushed with butter on top.

The folding and coiling of the dough makes them flaky, a little like puff pastry, so they are light and crisp. The flavour is perfectly balanced so it adds a spice but isn't too strong and overpowering. These are flatbreads that would be great served with a curry, or are delicious just on their own.