Mandua ki roti

Step 1: Mix 9 oz gluten-free finger millet flour (mandua or ragi) and ½ tsp salt in a bowl. Put half aside, covered. To the other half, add about ½ cup hot water little by little, stirring with a spoon until it comes together; it will be too hot to touch at first.

Step 2: Once it's cool enough to handle, knead firmly with the heel of your hand for 2–3 minutes until smooth, soft and no longer crumbly. Wet your hands if it cracks. The common mistake is mixing all the flour at once: the dough dries out before you finish and the rotis break.

Step 3: Heat a tawa or heavy frying pan over a medium-high heat. Divide the dough into 3 balls. Wet your palms and pat one ball into a round about 14cm across and 4mm thick, turning it as you go. If that's tricky, press it out between two sheets of baking paper.

Step 4: Lay the roti on the hot tawa and cook for 1–1½ minutes until the top looks dry and dull. Flip and cook the second side for 1 minute until a few brown spots appear.

Step 5: Lift it with tongs and hold it directly over a medium gas flame for 10–15 seconds per side until it puffs in patches. (On an electric hob, press the edges with a cloth on the tawa instead.)

Step 6: Repeat with the rest, then knead the second batch of flour with the remaining ½ cup hot water and cook those too. Brush with 2 tbsp ghee and serve straight away; millet rotis stiffen as they cool.