Grind the following
ingredients

3 cloves garlic

1 or 2 chillies
(as preferred)

Small piece of ginger

1 cherry tomato

1 shallot

Fresh coriander leaves
(handful)

1 tsp salt (or to taste)

1 tsp garam masala

1 tsp whole cumin seeds

Ingredients

1 cup Greek yogurt 

Fresh mint leaves
(a good handful) 

Fresh coriander leaves 
(a good handful)

1 clove garlic 

1 small green chilli 

Salt to taste

Method 

Grind well all ingredients except yogurt and salt.

Add to the yogurt and mix well. Add salt to taste.

If the consistency is too thick add 1-2 tbsp of milk

Method 

In a bowl add flour, egg, yogurt and margarine 

Rub together all ingredients until the mixture has a slightly crumb like consistency 

Add warm water gradually and make the dough 

Knead for a couple of minutes, cover and set aside for about half an hour, then knead again for a couple of minutes. The dough should be quite smooth.

Divide into 8 portions 

Heat a griddle or frying pan and maintain a low heat

Heat the grill, and have it ready 

Roll the dough ball into a round or oval shape (as preferred) keeping a slight thickness (full round roll should have an approx. one hand span width) 

Cook one side of the bread on the griddle/pan for about 30secs to 1min checking it is golden brown (you can add sesame seeds on the top if you like)

Remove from griddle and place under the grill for a further 1 – 1.5min or until risen and golden brown  

Optional – brush with butter/garlic butter and sprinkling of chopped coriander

Repeat for the rest of the quantity needed. Dough can be kept in the fridge and used the next day.