Kashmiri girda

Step 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant yeast, 1 tsp sugar and 1 ½ tsp salt in a bowl. Add 1 ¼ cups warm water and 1 tbsp ghee and bring together into a soft, slightly sticky dough.

Step 2: Knead on a lightly floured surface for 10 minutes, until the dough is smooth, springy and springs back slowly when poked.

Step 3: Cover and leave in a warm place for 1–1½ hours, until doubled in size and full of air bubbles.

Step 4: Put a heavy baking tray or pizza stone on the top shelf of the oven and heat to 475°F (fan 450°F) for at least 30 minutes.

Step 5: Knock back the dough and divide into 4. Shape into balls and rest under a cloth for 15 minutes so the gluten relaxes.

Step 6: Press each ball out by hand on a floured surface into an 18 cm round. Don't use a rolling pin: it squashes out the air and the girda turns flat and tough.

Step 7: Dip your fingertips in flour and press them firmly into each round, all over the middle in close rows, leaving a 1 cm raised rim. The dents should go nearly to the bottom.

Step 8: Brush the tops with 2 tbsp milk and scatter with 1 tsp white poppy seeds or sesame seeds if using. Slide the breads onto the hot tray and bake for 8–10 minutes, until puffed at the rim, pale gold with brown freckles and hollow-sounding when tapped underneath.

Step 9: Wrap straight away in a clean tea towel and leave for 5 minutes before serving with butter and tea.