Atta Dough and Roti

To make atta dough:

1. Place the flour in a large bowl and make a well in the centre.
2. Slowly add the cold water to make a stiffish dough.
3. Knead the dough in the bowl by clenching your fists and pressing into the dough.
4. Turn the dough round in the bowl and repeat kneading.
5. Roll the dough over and fold into it and repeat for five minutes until smooth.
6. Shape into a ball and leave to rest for 10–15 minutes.

To make a roti:

1. Heat the tava/heavy frying pan on medium heat.
2. Dust your hands with chapatti flour; take a ball of dough, the size of tangerine.
3. Dab into a plate of flour and place in the palm of your hand.
4. Lift up a corner of the dough and press into the centre.
5. Turn the ball around on the palm of your hand and repeat step 4.
6. Shape into a thick pancake.
7. Dust with flour and roll out with a rolling pin to a size of a tea plate.
8. Place on the tava or frying pan.
9. When it turns beige, flip it over and then take a rolled up tea towel and gently press the roti all over, to cook the edges.
10. Flip over and do the same.
11. Remove from the tava place on a tea towel to keep warm.
12. (Optional: Glaze with butter or margarine, either clarified or straight from the pack.)

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