Buss-up-shut

Step 1: Mix 1 ⅛ lb plain flour, 2 tsp baking powder, 1 tsp sugar and ½ tsp salt. Add 1 ½ cups lukewarm water gradually and knead for 5 minutes to a soft, smooth dough, softer than bread dough. Cover and rest for 20 minutes.

Step 2: Mix 2 ⅛ oz butter and ¼ cup vegetable oil. Divide the dough into 6 balls. Roll one out on a floured surface into a thin round about 25 cm across.

Step 3: Brush the round generously with the butter and oil, then sprinkle lightly with 3 tbsp plain flour. The flour between the layers helps them stay separate and flaky.

Step 4: Make one cut from the centre to the edge. Starting at one cut edge, roll the dough round and round into a cone, then stand it on its wide end and push the tip down into the middle to make a coiled ball. Repeat with the rest, cover and rest for 15–20 minutes so the gluten relaxes.

Step 5: Heat a tawa or large flat cast-iron pan over a medium-high heat. Roll one coiled ball out gently into a 25–30 cm round, about 3 mm thick; don't press too hard or you'll squash the layers.

Step 6: Cook on the tawa for 30–40 seconds until bubbles appear, flip and brush with the butter-oil mixture, flip again and brush the other side. Keep cooking and turning for about 2 minutes, until golden brown patches appear and the roti puffs and feels crisp at the edges.

Step 7: While it's still on the tawa or the moment it comes off, beat it hard with two wooden spatulas, or clap it repeatedly between gloved hands, scrunching it inwards, until it breaks up into soft, flaky shreds.

Step 8: Wrap in a clean tea towel to keep warm and soft while you cook the rest, and serve warm with curries.