Mix the lukewarm water and the active dried yeast in a small bowl or cup and let sit for a few minutes.
Meanwhile add the flour and salt into a different bowl and mix.
Toast the fennel seeds, carraway seeds and cumin seeds in a skillet for about 3 minutes. You'll be able to smell once the seeds are toasted as they get very fragrant.
Once toasted, add the seeds to the bowl of flour and mix them in.
Now, pour in the yeast and water. Mix the dough with a spoon until somewhat combined and then transfer the dough onto a flat surface.
Knead the dough for about 5-10 minutes until it becomes smooth.
Place the dough back into the bowl and cover the bowl with a wet tea towel. Let the dough rest for about 1 hour or until doubled in size.
After resting, divide the dough into 4 even parts.
Sprinkle some flour onto a flat surface and roll out each of the 4 flatbreads to 0.5cm thickness.
To fry, add 1 tsp of neutral oil to a hot skillet. Add the flatbread and cook it for about 2 minutes on each side until golden.Repeat this step for all 4 flatbreads.