Sift together the flour, baking powder & salt

Add enough of the water to form a smooth, soft dough

Knead well and leave to relax for ½ hour covered with a damp cloth

In a small frying pan over a medium heat, dry fry the cumin seeds for about 3 minutes, shaking continuously to stop burning. Set aside

After the dough has relaxed, re-knead and divide into four balls (loyah)

Flour surface and roll out each dough ball into 20-23cm/8-9inch circle

Sprinkle half the dough with the cumin seeds

Spread with some ghee and sprinkle with a little flour

Cut rolled dough circles from centre to edge. Roll each tightly into a cone. Press the peak of the cone into the centre and flatten. Leave to rest for 30 minutes

Flour the surface again and roll out the dough very thinly with a rolling pin

Cook on a moderately hot, greased tawa/frying pan for 1 minute

Turn over, brush with ghee/oil and cook for another minute

As each one is cooked, stack on top of each other, wrap them in a clean tea towel and move on to the next

Eat immediately