chapatti

makes 12

220 g (7¾ oz/2 cups) besan (chickpea) flour

½ teaspoon sea salt

2 tablespoons ghee, melted

Combine the besan flour and salt in a large bowl and make a well in the centre. Stir in 185 ml (6 fl oz/¾ cup) water, or enough to mix to a soft dough. Use your hands to bring the dough together into a ball.

Turn the dough out onto a lightly floured surface and knead until the dough is smooth. Place in a lightly oiled bowl, cover with plastic wrap and set aside for 1 hour.

Divide the dough into 12 even-sized pieces. Use a rolling pin to roll each piece out on a lightly floured work surface to form circles with a 15 cm (6 inch) diameter, about 1 cm (½ inch) thick. Shake off any excess flour and set aside.

Heat a large frying pan over high heat. Brush both sides of the chapatti with the melted ghee and cook, one at a time, for about 1 minute, or until bubbles form on the surface, then turn over and cook for a further 1 minute, or until cooked through. Transfer to a serving plate and keep warm. Repeat with the remaining 11 chapatti.

Serve chapatti warm or at room temperature.