Chickpea Sundal flatbreads with tzatziki and rocket

135 ml milk

40g butter

225g plain flour

135 ml milk

40g butter

salt and pepper

15g coriander finely chopped

10g ginger, peeled and coarsely grated

1 whole cucumber, grated

1 tsp salt

200g natural yogurt

1/2 tsp dried mint

zest and juice of 1/2 lime

a few sprigs of fresh mint

freshly ground black pepper

3 tbsp groundnut oil

1 1/2 tsp black mustard seeds

1 tsp cumin seeds

2 dried chillies, broken up

1 tsp ground coriander

1 tsp ground ginger

6 dried curry leaves

2 tins of chickpeas, drained and rinsed

juice of 1/2 lemon

1/2 tsp each of salt and pepper

90g coconut, finely chopped in a food processor

100g rocket, to serve

1. Begin by preparing the flatbreads. Place the milk and butter in a small saucepan, and heat until the butter has melted. Weigh the flour into a medium bowl, add a generous pinch of salt and peper and mix well. Make a well in the centre and pour in the milk and butter mixture. Gently mix together until the dough starts to come together. Tip onto a flat surface, and kneed gently until smooth. This only takes a minute or two.
2. Roll into a log shape, and slice into four. Lightly flour your surface, take a ball of dough and gently flatten it out. Mix the coriander and ginger together and scatter 1 tsp of it onto the dough. Fold in half, then in half again, and then fold all the sides underneath, giving you a smooth round ball. Flour the surface again, along with your rolling pin, and roll out until as thin as a tortilla. Place a large frying pan onto a high heat and when really hot, add the flat bread. Cook for a minute or so (it will start to puff up). When nicely charred, turn and cook on the other side. Transfer onto one half of a tea towel, and fold the other half over it. This locks in the heat and keeps the flatbread soft. Repeat with the remaining dough.
3. For the tzatziki, mix the grated cucumber with the salt and place in a sieve suspended over a bowl. Place a plate with something heavy on top to weigh it down, and set aside while you make the Sundal. When ready, squeeze any excess liquid from the cucumber, return to a clean bowl with the yogurt and dried mint. Mix together, and season with a generous pinch of pepper. It is unlikely you will need any salt, but add some if you feel it needs it.
4. For the chickpea sundal, heat the oil in a deep frying pan. When hot, add the mustard and cumin seeds. Fry them until they start to splatter and pop - 30 seconds or so. Add the dried chillies, coriander, ginger and curry leaves, and fry for another 30 seconds or so, stirring all the time. Now add the chickpeas - the pan should still be hot enough to make them sizzle. Stir to get the heat through them, and then add the lemon juice, salt and pepper. Cook for about a minute, and add the coconut, stir through and fry for a minute more. Taste for seasoning and adjust if necessary.
5. To serve, place a generous handful of rocket onto each wrap, followed by tatziki and the chickpea sundal.
6. Note: Ready prepared coconut can be bought in most big supermarkets.