Mash the flesh to a smooth paste with a fork or with a potato masher.

Mix in Lemon Juice, Salt, Garlic, Green Chillies, Coriander, Roasted Cumin Powder & Oil. Combine.

Add Flour in little at a time and incorporating to form a dough.

You may need a little less or more that the 2 cups of flour – add as needed.

Once the dough comes together, knead for an additional 1 minute.

Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.

Once you are ready to make the pitas, give the dough one more quick knead.

Heat up a skillet or flat frying pan on medium heat and start dividing the dough and forming balls – total

Roll each dough ball with a rolling pin to 6-7 inch diameter using flour to dust.

Place the rolled pita on the hot skillet.

Move the pita and make sure it does not stick.

Allow it to cook until the cooking side starts to change colour and little bubbles form.

Flip and smear oil with pastry brush. Cook until brown spots start to appear on the other side as well.

Flip it again and press gently with a spatula and smear oil on other side.

Remove pita off the griddle place in grease proof paper.

Serve hot with vegan yogurt and pickle.