Chapati

Sift the atta flour, sea salt and all purpose flour together.

Add the sugar and whisk; combine the milk, egg, vegetable oil and water.

Make a well in the flour, add the liquids and draw the flour in with a dull knife.

Knead by hand for eight minutes.

Cover with a damp cloth and rest half an hour.

Divide into 70 gram portions, shape into balls and roll out as thin as possible.

Fold a clean towel into a thick rectangle.

Get the biggest pan ripping hot, lay on the dough and cook one to two minutes per side, pressing down in brief dabs with the folded towel to char it.

Once the pan is hot enough it takes a matter of seconds per side.