Plain roti dough

MAKES 6-8

360g wholewheat, atta or chapatti flour or 225g selfraising flour, plus extra for dusting

1tbsp groundnut oil

Sift the flour into a large bowl. Drizzle the oil over the flour and make a well in the centre. Pour in 125ml cold water (or more if needed) a little at a time and, using a fork, gradually bring in the flour and mix together.

Keep pouring a little water, while mixing and kneading. Add enough water to make a soft but not sticky dough. If it’s too wet, add more flour; if too dry, add more water.

Keep kneading for about 5 minutes, or until it is smooth, pliable and soft. The consistency should not be very soft or hard. Cover and rest for 20-25 minutes before using.