Put your flour in a large bowl and mix in the salt.

Add the water – as with all bread making, hold a little back at first but also be prepared to add more if the dough needs it. Mix until you have a soft not sticky dough.

Knead for 5-10 minutes until the dough is smooth and elastic. Rub with a little of the oil and cover with cling for at least 15 minutes but an hour would be great.

Divide the dough into 6 equal sized portions. Keep covered with cling when not working with the dough.

Sprinkle some extra flour on your board or work top and roll into a square with rounded off edges (that “squoval” mentioned in the blog post!) about 4-5 inches in diameter. Brush with a little more oil and roll up like a Swiss roll.

Curl the roll back on itself like a serpent and tuck the ends underneath, flattening with the palm of your hand.

Roll until very thin – you may need to cook a few before you realise how thin you can go confidently. About 1 mm thick is what you are after. Roll out all the others in the same fashion.

Heat your tawa or frying pan to medium high – sprinkle a little flour on it and if it steams, it is hot enough. Gently flop/slap a single roti onto the dry but hot pan and cook for 15-30 seconds on the first side then flip with tongs and cook on the other side. Continue flipping until no raw dough is evident and if you get bubbles forming, fantastic! Push them down gently with an oven glove or folded up clean tea towel to encourage the separation of the layers and hopefully the whole bread will puff up like a whoopee cushion! This is a very good thing!

As each roti is cooked, pop into a clean tea towel to keep it warm and soft from the steam it will produce as it sits. Serve immediately – best eaten on the day of cooking.