Rotli

Combine the chapati flour with a pinch of salt, 1 tbsp of oil and 200ml of boiling water straight from the kettle. Mix it with a spoon until its cool enough to handle. Knead for 5 mins to form a sticky dough. Pour 1 tbsp of oil over the dough and continue to knead so the dough is less sticky and very soft.

Cover the dough and allow it to rest for 15-20 mins.

Heat up a frying pan to a high heat, allow it to warm up for 2 mins.

Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and then coat it again with flour. Continue rolling until you form a thin circle that is about 15cm in diameter.

Place the rotli face-side down in the frying pan. Cook for 30 seconds until small bubbles appear and then flip it. Allow to cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the rotli. This will help it to puff up - press down on the parts that are puffing up to push the air to all the sides of the rotli.

Whilst one is cooking, roll out the next rotli – bring in a friend to help you. Continue rolling and cooking the rotli until you have run out of dough.

Enjoy with a curry, or even spread with butter and sprinkled with sugar as a snack.