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Mix the flour and spices.
Add the oil and water to the dried flour mixture and knead the dough into a smooth ball, wrap in cling film and allow the flour to hydrate for 20 minutes.
Portion the dough into 6 equal pieces and roll into balls.
Put each dough ball in between two squares of parchment and press with a flat weight or a rolling pin. You can use cling film in a pinch but it may stick a bit.
While they can work either way, It's important not to press the dough too thin-¼ inch is fine. Thicker flatbreads have more time to brown under the broiler where thin ones may dry out.
Sprinkle a pinch of whole seeds over the top, along with a pinch of onions and / or peppers if using.
Heat the broiler.
Put the flatbreads in a cast iron pan and put them under the broiler until lightly colored. Depending on your oven you can cook them in batches or one at a time. My oven is small so I get better browning with small or single batches.
Remove the flatbreads, brush with the garlic butter, sprinkle with flaky salt, cracked pepper and serve hot as a side dish for curry, on their own, or with a dip or spread. They cakes can be reheated but are best fresh.