Toast the cumin seeds in a dry frying pan over a medium heat for a minute, until fragrant. Crush in a pestle and mortar (or on a board using the base of a sturdy mug).
Combine the crushed cumin seeds, flour and salt in a bowl. Add enough water to make a firm dough and bring together with a wooden spoon. Knead the dough on a wooden board until smooth.
Divide the dough into 12 even rounds and place, spaced out, on the board. Cover with clingfilm and leave to rest for 10 minutes. Roll each round out into a very thin disc (10-12cm diameter) on a lightly floured surface.
Place a frying pan or griddle pan over a high heat and, when hot, add one chapatti at a time. Cook until the edges curl up, then turn and cook for another 30 seconds, until no uncooked dough shows.
Using tongs, hold each chapatti over a gas flame or a very hot electric burner for a few seconds so that they char slightly and puff up like a balloon.
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