Method

Makes 10-12

In a large bowl, combine the flour and salt. Add butter (or ghee), water and egg and mix until a dough forms, then turn out and knead for 5 -10 minutes until smooth and like clay.

Roll into a cylinder and divide into 10-12 balls. Knead each until smooth, shape into a ball, smother in oil and put into a clean bowl. Dough balls can touch as long as they are well oiled.

Cover and set aside for at least 2 hours to allow gluten (in the flour) to relax.

Oil the working bench. Take each ball and press out to a disc as big as your palm. Then throw, roll or stretch out until a very thin circular shape. Fold in, in 3 sides, until a rough smaller disc is formed (about 15cm across).

Heat a heavy-based fry pan and oil it well. Fry each roti until golden on one side, then flip. They will puff up slightly. (NB: like pancakes, the first one is often not the best one!)

Serve warm with sliced banana and drizzled with sweetened condensed milk.