Combine the flour, baking soda and salt thoroughly.

Add in oil and use fingertips to incorporate until the flour is like bread crumb.

Add water and combine to form a dough. Knead for 5 minutes. The dough should not be too sticky or too dry, but smooth.

Divide the dough in half and each half into halves until you have 16 little balls of dough.

Flatten each ball into a disc and allow them to sit at room temperature for 15 minute.

After they have rested, roll out the discs as thin as possible and cook on a tawa or non stick pan on medium heat.

Cook for 1 minute on one side until bubbles form, then flip and cook for another minute or two until both sides have light brown bubbles.

Blanch tomatoes for 5 minutes and place in ice bath. Peel when cooled and blend.

Heat a pan and add in oil.

Add in flour and whisk until well combined on low heat.

Add in blended tomatoes and stir well.

Add in the rest of spices and combine well.

Add in water, bring to a boil and then simmer for 10 mins.