These are easy peasy to make, have a gorgeous bready flavour, and they're lovely for mopping up curry gravy. If you fancy, they're nice with a little garam masala (or in this case Leelu's Kerelan Spice Mix) sprinkled over them, though this is optional

300g strong white bread flour

120ml water

2 tsps vegetable oil

Coconut oil to fry

Salt

1 tsp Leelu’s Kerelan Spice Mix (optional)

• Mix the flour, water and oil, and knead for 5 minutes. Roll into a ball, and set aside for 30 minutes

• Break off walnut sized lumps of the dough and roll out very thin into about 12 discs. Heat a frying pan till good and hot, then turn the heat down to medium, and place in it three of your discs of chapati dough. Brush the upper surface of the chapatis with a little coconut oil and flip, then brush again. Cook till they’re browning and smelling lovely, about a minute and a half on either side, sprinkling with a little salt, and, if you fancy, Kerelan Spice Mix