In a bowl add the gram flour, fenugreek, kala namak, chilli powder and mustard oil
Gradually add the water and mix to form a dough.
Transfer to a counter top and briefly knead.
Roll out dough and cut into seven equal portions.
Roll each piece into about 3 inch diameter and a quarter inch thickness.
Heat a pan over medium high heat.
Transfer the rolled flat bread into the pan and cook for a minute or so. Then flip. The bread should have turned a lighter colour and will have a few brown spots. Brush the cooked side with oil, flip again and cook. Repeat with the other side.
Once all are cooked, they are ready to be served.