Chapati

Sift the all-purpose flour, the atta, the salt and the sugar together and combine, then make a well in the centre.

Whisk the egg, vegetable oil, milk and water together and pour into the well.

Gradually draw in the flour with a round-bladed knife, stirring.

Knead eight minutes to a soft dough.

Cover with a damp kitchen towel and rest 30 minutes.

Knead another two minutes, then portion into 70 gram balls.

Roll each ball out as flat as possible, keeping the circle shape, to the thickness of a millimetre.

Heat the biggest frying pan you have until it is smoking, with no grease.

Cook one to two minutes a side, pressing and dabbing gently around the dough with a folded towel so it stays flat and thin, until soft and slightly charred.

Keep the cooked chapatis wrapped in a kitchen towel to stay fresh and repeat with the rest.