Burmese palata

Step 1: Mix 14 oz plain flour, 1 tsp salt and 1 tsp sugar in a bowl. Add 1 cup warm water and a quarter of the 1 tbsp vegetable oil and mix to a shaggy dough.

Step 2: Knead on the worktop for 8–10 minutes, until smooth, soft and springy; it should feel like an earlobe. Add a splash more water if it feels stiff.

Step 3: Divide into 6 equal balls. Coat each generously with the rest of the 3 tbsp vegetable oil, cover and leave at room temperature for at least 1 hour, or up to 4. Well-rested dough is what lets you stretch it thin.

Step 4: Oil your worktop and hands. Press one ball flat, then push and stretch it out from the centre with your fingertips into a very thin sheet about 35 cm across. Small tears are fine.

Step 5: Brush the sheet with a little of the 3 tbsp ghee or melted butter and dust lightly with flour.

Step 6: Gather the sheet into loose pleats like a fan, then roll the pleated rope into a tight coil and tuck the end underneath. Repeat with the other balls and rest the coils for 10 minutes.

Step 7: Press each coil out with oiled fingers into an 18 cm round about 5 mm thick.

Step 8: Heat a heavy frying pan or flat griddle over a medium heat and add a little of the remaining 3 tbsp ghee or melted butter. Cook one palata for 2–3 minutes per side, pressing the edges down, until crisp, blistered and golden brown in patches.

Step 9: While still hot, scrunch the palata between your palms (or two clean cloths) to open up the layers. Keep warm under a cloth while you cook the rest.

Step 10: Serve warm, sprinkled with 3 tbsp sugar for a tea-shop snack, or with 1 ¾ cups split-pea dal or a vegetable curry for a meal.