Roti Prata

Method

Mix flour and salt in a bowl, then gradually add water whilst kneading to form a soft, smooth dough. Knead for 10 minutes until elastic, then divide into four balls and brush generously with ghee. Cover and rest for at least 30 minutes. On a well-oiled surface, stretch each dough ball by hand or with a rolling pin until very thin and translucent, working from the centre outwards. Sprinkle fried onions over the stretched dough, then fold into quarters to form a triangle. Heat ghee in a non-stick pan or griddle over medium-high heat and fry each prata for 2-3 minutes per side until golden brown and crispy. Serve immediately whilst hot, traditionally with curry or dhal for dipping.