Pumpkin chapati (roti)

Add salt to a pot of boiling water and add the pumpkin pieces. Do not roast the pumpkin; it gets too dry.

Cover and boil until a fork cuts a piece very easily and it is buttery soft. Lift out and keep the cooking water.

Cool a little, still warm, then blend with a tablespoon of the pumpkin water to a smooth puree (or mash with a potato masher or fork).

Combine the flour, salt and sugar and add the puree a little at a time to a soft dough that is neither sticky nor hard; add pumpkin water if dry, a little flour if sticky.

When the dough comes together, add the oil and knead about 10 minutes.

Cover and rest 10 to 15 minutes; do not skip.

With floured fingers knead once more, form small balls, flatten each lightly between the palms, and cover with a cloth so they do not dry.

Dust a plate with flour. On a lightly floured surface, dip a ball in flour and roll with gentle pressure from the center out, giving a quarter turn each time, to an even circle neither too thin nor too thick. Dust off excess flour and stack on the plate.

Heat a tawa on medium-high until very hot.

Cook a chapati until the surface color changes, flip, and when small golden spots show press gently along the side with a spatula to help it puff; lower the heat if the spots get too dark. Done when brown spots are all over.

Keep in a bowl lined with a clean tea towel so they do not get soggy, and brush with ghee, butter or oil as soon as each comes off the pan.