Prepare the topping by chopping the tomatoes, red onion, green chiles, and cilantro very finely. Mix them in a bowl with salt and lime juice, then chill in the refrigerator to let the flavors develop.

Heat your oven to 300°F and prepare baking pans by lining them with lightly oiled foil.

In a large bowl, whisk together the chickpea flour, nigella seeds, black pepper, salt, cumin, and ground red chile. Rub the oil into the flour with your fingertips until the mixture feels like fine breadcrumbs.

Create a well in the center and gradually add water, mixing until a tacky dough ball forms. Wrap the dough tightly and let it rest for 30 minutes to allow the flour to hydrate.

Divide the dough into four equal balls and roll each on a floured surface into a very thin round, approximately 10 inches wide. Add flour as needed to prevent sticking so the dough doesn't tear.

Bake the rounds for 20 minutes until they turn golden brown and sound hard when tapped. Serve by spooning the chilled tomato masala over the crisp base, leaving any excess liquid behind.