In principle, these oven pancakes are white wheat flour, but traditionally made with white flour in India (as indeed in olden time in Russia) are prepared only dishes festive, celebratory, "expensive", and by now the flour – no problem, besides, it is much more useful of purified flour.

Sift the flour, very finely chop up the pepper and coriander, grind the cumin (I mortar yet, I just rubbed spoons). From cumin not to overdo, he has a strong enough scent. All the dry ingredients mix in large bowl.

Gradually infusing water, knead the dough.

It should be rather liquid pancake. The dishes with the dough cover with a towel and leave alone for half an hour, during this time the dough noticeably thickens.

The pan heat, add to the dough 1 tablespoon of oil, once again stir the mixture and begin to bake pancakes. Oddly enough, the dough is easy to pour into the pan a tablespoon (first tried the habit ladle - turned out to be uncomfortable: the batter is thicker than pancake, spreads slowly, a very thick pancake) – a few spoonfuls of dough quickly pour into the pan and quickly distribute (spread) the back of the spoon in a spiral from the center to the edges. I have a diameter of CA. 16 cm frying pan, I poured in 3 scoops.

Fry each pancake over medium heat for 2-3 minutes on one side (she just browned) and somewhere with a minute on the other (on this side of the pancake is the most beautiful). If pan coated with adhesion should not be, if the cover is not, grease the pan with oil little by little, as soon as the pancakes start to stick.

Ready pancakes put in a pile, each time covering it with a towel to longer warm.

Pancakes can be stuffed with vegetables (e.g. potatoes), or spicy rice, also eat them as a separate dish immediately after cooking (and someone in the process), cheese (very well these pancakes with different kinds of cheese) or yogurt and instead of bread.

I personally like salad with cottage cheese and tomato, Try it, I'm sure you will like it.