Egg Prata

Whisk the flour, salt and sugar together in a large mixing bowl.

Beat the dough egg into the lukewarm water, then pour into the flour and mix to a shaggy dough.

Turn the dough out and knead for 10 minutes until smooth and elastic.

Divide the dough into 4 equal balls, coat each generously with melted ghee, and place on a tray.

Cover the tray tightly with cling film and set aside to rest for at least 90 minutes at room temperature, so the gluten relaxes enough to stretch thin.

Beat the 4 filling eggs with the diced onion and white pepper in a jug.

Working with one ball at a time on a lightly oiled surface, flatten it with your palm, then stretch and slap it outward from the centre until it is thin enough to see your hand through.

Heat a griddle pan over medium-high heat and brush with a little of the remaining ghee.

Lay the stretched dough on the griddle, pour a quarter of the beaten egg mixture into the centre, then fold in all four sides to seal it into a parcel.

Fry for 2 to 3 minutes per side, pressing the edges down, until the egg is fully set and the pastry is deep golden and crisp.

Transfer to a plate and repeat the stretching, filling and frying with the remaining dough and egg mixture.