Roti

Mix 270 g of the flour with the salt, then add the water a little at a time until it comes together into a soft dough. It should be softer than bread dough, almost tacky.

Knead for 8 to 10 minutes until completely smooth.

Cover with a damp cloth and rest for 30 minutes. Unrested dough springs back and will not roll thin.

Divide into 10 balls. Roll each into a thin round about 18 cm across, dusting lightly with the remaining flour.

Heat a tawa or heavy dry pan over high heat until a drop of water dances on it.

Cook the roti for 30 seconds, until the surface changes colour and small bubbles appear, then turn.

Cook the second side for 30 seconds until brown spots form, then turn again.

Now press gently around the edge with a cloth, or lift it directly onto a gas flame with tongs. It should balloon into a ball within seconds.

Brush with ghee if you like and stack under a cloth so they stay soft.