Chapati

In a bowl, knead the flour with one tablespoon of salt and about 300 ml of hot water until you obtain a soft dough.

Then work it on a work surface for 10 minutes until it becomes elastic and very soft; shape it into a ball, wrap it in plastic wrap and let it rest for half an hour.

Then divide the dough into 16 portions, shape them into balls and roll them out with a rolling pin into discs about one millimetre thick.

Heat a heavy-based pan or a cast-iron griddle and cook the discs for a couple of minutes on each side until bubbles form and the disc turns golden.

Serve the chapati brushed with butter.