Spring Onion Flatbreads

It's been a while since I got online to write. We moved into a new house recently and it's been a lot of work trying to get work done to bring it to a standard I am happy with. We are still living out of boxes because the wardrobes aren't here yet and I need a new study table...it's going to take a month or two till everything falls into place. The one thing that I am really excited about is the kitchen. It's big, well-lit and airy. What's more, I have plenty of space in the garden to have my own vegetable patch so looking forward to that:)
Coming back to today's recipe, I picked up a bunch of spring onions from the local farmer's market and decided that I needed something that I could take along as a packed lunch the next day. If you have been following my posts, you should know by now that I try and avoid eating out during the week.
These flatbreads are really easy to make. If you have multigrain flour use that as it's healthier. If not, use whole wheat flour. That works well too.

Ingredients

2 bunches of spring onions washed well. Each bunch had 3.
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
1 teaspoon cumin seeds
1/2 teaspoon ajwain seeds (helps with digestion)
1 tea cup full fat yoghurt (use low fat if you wish)
2 tablespoon Extra Virgin Olive Oil
2 green chilis finely chopped
2 tablespoons salt
1.5 teaspoon cumin-coriander powder
1/2 cup ghee (you may use oil if you are vegan)
6 teacups multi-grain flour
Water as required


Method
Chop the spring onions finely. Use the bulbs too.

Add the powders, chopped green chilis and seeds.

Add the flour.
Add the Extra Virgin Olive oil
Add the salt.
Add the yoghurt.
Mix with your fingers, slowly and steadily.
Collect the mix into a ball that's tight yet flexible.

You may need to add water but I try and avoid adding any.
Heat up a pan.
Add the ghee or oil
Take some dough and using your fingers roll in a ball. You can go with the size of a golf ball or a smaller one. It's your choice.
Using the rolling pin and enough flour to dab it, roll out into a sphere or pretty much any shape you are comfortable with. It does not have to be a perfect sphere so don't worry. I generally roll a couple and arrange them (see below) so that I can finish making a couple before I roll the next batch.

Place this on the pan. Wait for about 8 minutes before you add a few drops of ghee on the top. I generally use the back of a spoon to spread it.

Flip to the other side.
Let it cook.
I generally use up my dough to make flatbreads and then heat them as and when required.
You can keep them out for a day or if refrigerated, they stay good for 2-3 days.
Reheat them in a pan or microwave them before serving.
Enjoy.