Prepare the manoushi bread dough and let it rise in a warm place for 2 hours.

Heat olive oil in a saucepan over medium heat.

Add chopped red chilies, diced spring onions, and diced leeks to the heated oil.

Cook gently for 12-15 minutes, or until the vegetables are tender.

Stir in black cumin seeds, black pepper, and salt.

Remove from heat and allow the mixture to cool completely.

Preheat oven to its highest temperature and place a baking stone inside to heat.

Deflate the risen dough on a floured surface.

Divide the dough into 12 equal portions.

Roll each portion into a thin circle, approximately 18 cm (7 inches) in diameter.

Place each dough circle on the preheated baking stone.

Bake for 1-2 minutes, or until the bread starts to blister and slightly color.

Wrap each baked bread in a clean tea towel to keep warm while baking the remaining breads.

Smear each warm bread with a generous spoonful of the prepared chili mixture.

Roll up each bread and arrange them in a baking tray.

Warm the rolled breads briefly in the oven before serving.

Garnish with crumbled goat's cheese (optional) before serving.