Sift the chick-pea flour, together with the salt and black pepper, into a large mixing bowl and gradually add the yogurt to form a dough. Depending on how liquid the yogurt is you may have to add a little water or more flour to make a fairly hard dough. Fold in the chopped coriander leaves. Leave to stand for 1 hour. Then, break off pieces of the dough about 5 cm / 2 inches in diameter and roll out into circles about 0.25 cm / ¼ inch thick.
Heat the butter and brush it over the rolled-out dough. Roll it up length ways and repeat the process about 0.5 cm / ¼ inch thick and dry fry in a hot frying pan until golden brown on both sides. Serve hot.