250g whole wheat flour

½ tsp sea salt

150ml water

3 tbsp ghee or melted butter

• Sift the flour and salt into a bowl, add about two-thirds of the water and mix until smooth. 

• Slowly add enough of the remaining water to give a soft dough, then turn out on to a work surface & knead for a few minutes, until smooth & elastic. Return to the bowl & leave to rest for 15 minutes, covered with a damp cloth.

• Divide the dough into 5-6 pieces, shape them into balls and dust with a little flour. 

• Flatten each ball with the palm of your hand & then your fingers, pressing it out on a floured surface, then roll out into a 12cm disc. Brush a thin layer of ghee or melted butter on top and sprinkle with flour, then fold the disc in half. Apply another thin layer of ghee or butter and sprinkle with a little more flour over it, then fold in half once more to form a triangle. Press the triangle of dough firmly and roll out with a rolling pin, maintaining the shape.

• Bake the breads on a flat griddle. Once they are speckled with brown, brush both sides with ghee or butter and cook for another 30 seconds or so per side, until golden brown. Serve hot.

Add 1 teaspoon of ajwain or cumin seeds to make ajwaini or jeera paratha