Instructions: Bring the water to the boil and stir in the flour.

Cook on a low heat until a ball is formed.

Take off the heat cool slightly and knead to a soft dough wetting it if it gets dry.

Divide the dough into equal sized portions each about as big as a table tennis ball.

Wet your palms and roll a portion into a ball.

Pat into a flat disc wetting the dough to keep it pliable.

Heat a griddle and put the bread onto it.

Reduce the heat and cover allowing it partly to cook in its own steam.

Turn over to cook the other side until brown.

The final rotla will be dry.

Cook the remaining rotlas in the same way.

Serve hot.

A relatively uncommon bread try as a change from the usual naan and roti.

Serves 4

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