Dung roti/chapati (Don't take offence - read on)

Last night I cooked up a quick veg curry and wanted some flatbread to go with it... I have Urid flour but didn't know I had to let the flour and grains soak to ferment so I searched the web and found a recipe for some rice chipati... Which I have now modified somewhat.
I forgot to take a photo - but we liked the authentic (of course, with the coriander, coconut and cumin) taste and they were a great addition to the masala mix I had cooked.

Dung Roti - Chapati (Don't take offence - read on)

2cups or rice flour
1 cup grated coconut (I used desiccated as I don't have a coconut grater!)
1 onion (minced - we don't like raw onion taste in things)
1 chilli (The kids wont touch it if it is too spicey)
1/2 cup coriander (chopped)
1/4 cup chopped ginger (I grated it)
salt and cumin -
6 tsp veg oil (I used less)

The recipe called for asafoetida (needless to say I didn't have any dried latex around the house at the time... or is this what Xanthan gum really is? No! well a search on Google quickly educated me to the fact that asafoetida is a "plant resin so foul-smelling that it is often known as devil's dung" so I am quite glad I had none in.)

Method -

My method not that of the link above... as I found it too sticky to work in doughy balls....

Put all dry ingredients in a bowl and mix in wet ingredients - with water or yoghurt till the mixture is runny enough to just drop a large spoonful onto a lightly greased frying pan and spread it out till it is thin like a thick pancake.

Cook till it looks dry on top and lightly browning on bottom, turn and cook again till lightly browning. Then place in a dish in the oven to keep warm. But cover in oven as mine went a bit dry.

Repeat for the remainder of the mixture.