Fini roti

Step 1: Mix 10 ½ oz plain flour and 1 /4 tsp salt, rub in 3 tbsp ghee, melted, then add ½ cup cold water gradually and knead for 5 minutes to a smooth, firm dough. Cover and rest for 15 minutes.

Step 2: Beat 2 ⅛ oz ghee, soft (not melted) with 3 tbsp rice flour for 2–3 minutes until pale and fluffy.

Step 3: Divide the dough into 4. Roll one piece into a very thin rectangle, about 1 mm, and spread with a quarter of the paste.

Step 4: Roll it up tightly from the long side into a log, then cut into 4 cm pieces. Repeat with the remaining dough.

Step 5: Stand each piece on a cut end, press it flat with your palm, then roll lightly into a 10 cm round, so the spirals show on top.

Step 6: Heat 4 ¼ cups vegetable oil, for deep frying to 325°F in a deep pan over a medium heat; a scrap of dough should rise slowly with small bubbles.

Step 7: Fry 2–3 at a time for 3–4 minutes, spooning oil over the top, until the layers open and the roti is pale gold and crisp. Drain on a rack.

Step 8: Dust with 3 tbsp caster sugar, for dusting while warm and store in an airtight tin for up to 2 weeks.