Chapatti

• 250 g (9 oz/1⅔ cups) durum wheat flour, atta flour or unbleached white flour, plus 75 g (2½

Add the flour, rice bran oil, salt and hot water to a large bowl and mix with a spoon until combined.

Turn out onto a floured work surface. When cool enough to handle, knead the mixture for about 5 minutes, until you have a soft dough, dusting with the extra flour to prevent sticking. The dough should be smooth and soft, and not sticky to touch.

Cover the dough with a tea towel