Roti and lacha paratha

Variation: add dried mint, herbs or dried tomato between the layers.

Mix whole wheat flour with water by feel until soft; it takes more liquid than the naan.

Work in about a tablespoon of oil to soften the dough.

Oil the bowl, cover and rest about half an hour to 40 minutes.

Divide into balls a little bigger than a golf ball.

Lacha paratha: roll a ball thin (thinner gives more layers), slap and spin it to stretch it larger.

Brush generously with ghee, dust with flour, fold like an accordion, stretch, roll up and tuck the end inside; rest.

Roti: roll out thin; cook on a pan, then over the open flame to puff and lightly char; add salt.

Roll the rested coil out thin and cook on the griddle with ghee until coloured; ghee has a lower smoke point.