Khamiri roti

Step 1: Mix 12 ½ oz wholewheat flour (chapati atta), 5 ½ oz plain flour (maida), 1 tsp instant dried yeast, 1 tsp sugar and 1 tsp salt in a large bowl.

Step 2: Add 1 ½ cups lukewarm water gradually and knead for 8–10 minutes into a soft, slightly sticky dough that springs back slowly when pressed.

Step 3: Cover the bowl and leave in a warm spot for 2 1/2 hours, until the dough has doubled, smells faintly sour and is full of bubbles when you pull it.

Step 4: Knock back gently and divide into six balls; cover and rest for 10 minutes.

Step 5: Heat a heavy tawa or cast-iron pan over a medium-high heat until a sprinkle of flour browns in about 10 seconds.

Step 6: Dust a ball with flour and pat it between your palms into an 18 cm round about 6–7 mm thick.

Step 7: Lay the roti on the tawa and cook for 1 1/2–2 minutes, until small bubbles rise and the underside has brown spots.

Step 8: Flip and cook for 1 1/2 minutes more, then lift the roti with tongs and hold it over a gas flame for a few seconds on each side until it puffs and chars in places; on an electric hob, press the edges with a cloth until it puffs.

Step 9: Stack the cooked rotis in a cloth-lined basket to keep them soft, and repeat with the rest of the dough.