Roti with chana dhal

1.For the roti, combine flour, 300ml water and 3 tsp salt in a bowl and knead to form a soft dough, then turn out onto a lightly floured work surface and knead until smooth and elastic. Divide dough into 10 balls and place in a single snug layer in a lightly greased baking dish or plastic container. Pour coconut oil over, dot with butter and rest covered in a cool place overnight.

2.For chana dhal, dry-roast whole spices until fragrant (10-20 seconds). Cool briefly, then pound with a mortar and pestle until finely ground and stir in garam masala and turmeric. Heat ghee in a saucepan over medium-high heat. Add onion and sauté until very tender and starting to caramelise (10-12 minutes). Add ginger, garlic and pounded spice mix, and stir until fragrant (20-30 seconds). Add puréed tomato, coconut milk, split chickpeas or peas, chillies and curry leaves, bring to a simmer, then reduce heat to medium and simmer uncovered, stirring occasionally, until split peas start to break down and dhal is thick (1-1½ hours). Season to taste with lime juice and salt.

3.Preheat oven to 90C or lowest setting. Working with a ball of dough at a time, press into a flat 20cm disc, then stretch dough as thin as you can get by pulling it out very gently with your hands until it’s quite transparent (about 37cm diameter). Fold one side over a third, trapping air as you go, then repeat with the other side. Fold ends up in the same way to give you a large rough square of even layers. Heat a non-stick frying pan over medium heat, add roti in batches and fry, turning once, until golden and crisp (1-2 minutes each side). Keep warm in oven while you cook the rest. Serve roti warm with warm chana dhal scattered with curry leaves and chillies to the side.