1Sift both of the flours into a large mixing bowl and add the onion, red chile, chopped cilantro, and cumin and onion seeds. Season and mix together. Gradually pour in the water and knead for 2-3 minutes on a lightly floured surface, to make a soft dough. Let rest for 5 minutes and then divide the dough into 8 pieces. Shape each one into a ball.
2Roll the balls out on a lightly floured surface to a 5-inch diameter disc.
3Heat a large, flat griddle pan or nonstick frying pan until it is hot. Cook the rolled-out discs of dough, one at a time, for 30 seconds on one side; brush with a little oil, flip over, and cook for 1 minute, moving the bread around. Then flip the dough over again to cook on the other side for 1 minute or until the bread is lightly browned on both sides. Remove and keep warm, wrapped in aluminum foil while you cook the remainder. Serve warm.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.