Roti Prata

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

Beat the 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 8 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.

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.

Fold the sheet in from two opposite sides into a rectangle, then fold in the remaining two sides to make a neat square parcel.

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

Lay a parcel on the griddle and fry for 2 minutes per side, pressing the edges down, until deep golden and crisp.

Transfer to a plate and clap the roti briskly between your palms a few times to separate the flaky layers.

Repeat the stretching, folding and frying with the remaining dough parcels, keeping cooked roti warm under a cloth.