Instructions: Mate a soft dough with the flour ghee coriander salt celery seeds and water as needed.

Divide the dough into equal sized balls about 3cm in diameter.

Roll out each ball into a flat disc dusting the board with flour if necessary.

Heat a griddle and place the roti on it.

Reduce the heat and cook until little bubbles appear on the surface.

Turn over and do the other side brushing the roti with oil.

Continue with all the rotis in this mariner.

Serve hot with a curry yoghurt and savoury pickle.

One or the countless rotis made in the north.

Serves 4

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