Crack your eggs into a bowl and season with salt and pepper.
Mix your ground linseed and your xanthan gum together. Stir thoroughly until well mixed.
Add the linseed and xanthan gum mix to the eggs and whisk like your life depends on it. If you don't give it a good beating, it will go lumpy. You can use an electric whisk if you want, I won't judge you.
Add the oil to a pan on a medium heat and get it hot.
Add the water to the batter mix and stir it in. It should be about the consistency of pancake batter. Thinner is better than thicker.
Pour half the mixture into your pan. It will instantly set, so get your spatula and spread the batter around until you have a round chapati shape. A small pan is ideal for this.
Once the top is partly cooked (not wet anymore), flip the chapati over and cook it on the other side.
Flip it back and forth until it's lightly browned on both sides, then pop it onto a piece of kitchen roll and repeat the steps with the rest of the mixture.
Once cooked, slice into quarters and serve with a curry.