In a large mixing bowl, combine the eggs, oil, finely chopped onion, diced bell pepper, chopped green chilli, salt, pepper, crushed chilli, coriander, and milk. Stir well until all the ingredients are evenly incorporated.
Gradually add the plain flour to the mixture, stirring continuously to avoid lumps. Once the flour is fully mixed in, slowly pour in the water while stirring, until you achieve a smooth, thin batter with a pourable consistency.
Heat a skillet or non-stick pan over medium heat. Lightly grease the surface with oil or cooking spray. Using a ladle, pour a portion of the batter into the centre of the pan, spreading it out in a circular motion to form a thin layer.
Cook for 2–3 minutes on medium heat until the edges lift slightly and brown spots begin to appear on the surface.
Carefully flip the batter using a spatula. Lightly brush the top with oil and cook the other side for another 2–3 minutes, until golden brown and fully cooked through.
Transfer the cooked flatbread to a serving plate. Serve immediately with a side of curry and enjoy the flavours while hot!
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