Roti mataba (potato-stuffed roti)

Step 1: Mix 10 ½ oz plain flour, ½ tsp salt and 1 tbsp sugar. Add ¾ cup warm water and 4 tbsp vegetable oil and knead for 10 minutes until smooth and very soft. Divide into 4 balls, coat them generously in oil, cover and rest for at least 2 hours (or overnight in the fridge).

Step 2: For the relish, warm ¼ cup rice vinegar, 3 tbsp sugar and ½ tsp salt in a small pan until the sugar dissolves. Cool, then add ½ cucumber, 1 shallot and 1 red chilli.

Step 3: Boil 14 oz floury potatoes in salted water for 6–7 minutes until a knife slides in easily. Drain well.

Step 4: Heat 2 tbsp vegetable oil in a frying pan over a medium heat and fry 1 onion for 5 minutes until soft and golden. Add 2 cloves garlic, 2 tsp mild curry powder and ½ tsp ground turmeric and stir for 30 seconds until fragrant.

Step 5: Add the potatoes, 2 ⅛ oz frozen peas and ¾ tsp salt and fry for 3 minutes, pressing some of the potato so the filling holds together. Stir in 2 spring onion and 2 tbsp coriander and let it cool; hot filling tears the dough.

Step 6: On an oiled worktop, press a dough ball flat with oiled hands, then stretch and pull it from the edges into a sheet about 35 cm across, so thin you can nearly see through it. Small holes don't matter.

Step 7: Heat 1 tbsp of 4 tbsp vegetable oil in a large frying pan over a medium heat. Lay the dough in the pan, spoon a quarter of the filling into a 12 cm square in the middle and fold the four sides over it like an envelope.

Step 8: Fry for 3 minutes per side, pressing down with a spatula, until both sides are crisp, blistered and deep golden. Too high a heat browns the outside before the folded layers cook through. Repeat with the rest.

Step 9: Cut each mataba into 6 squares and serve hot with the cucumber relish.