Rotis (chapatis)

Mix the flour, oil and ½ tsp fine sea salt in a mixing bowl. Gradually add enough cold water (about 120ml) to make a firm but not dry dough.

Turn out the dough onto a floured surface and knead well for about 7–10 minutes, until smooth. Return the dough to a clean, dry bowl, cover with an upturned plate or cloth and leave to rest for 30 mins.

Knead in a little more chapati or plain flour if the dough looks sticky and then divide it into 12 evenly sized balls. Sprinkle each one with flour.

Heat a dry griddle on the stove over a medium heat. Put 3 tbsps of flour in a small bowl. Using the palms of your hands, flatten one of the dough balls into a circular disc and dip both sides in the flour. Now roll it with a circular motion to make a 12-14cm diameter circle with the thickness of a £1 coin. It can be easier to use a thin wooden rolling pin for this – the kind used for rolling out pasta.

Put the dough onto the hot griddle and cook for 1 minute, or until small air pockets start to form on its surface. Turn the chapati over with a palette knife or tongs and continue cooking for about a further 90 seconds, until the chapati picks up flecks of colour.

Carefully press the bread with a clean cloth as it cooks on the griddle – the chapati should swell up with hot air. Keep turning the bread as it cooks. These rotis are best served straight away with dollop of butter or ghee in the middle, but you can also wrap them in foil and bring the package to the table.