Mix the Wholemeal Flour, the Salt, the Oil and the Water together in a bowl
When the mixture comes together as a dough, knead it on a counter top for 5 minutes or so
Leave in a bowl, covered with a clean tea towel… if you can, for at least an hour before you cook
When you’re ready to eat – pre-heat the oven to 180˚c and lightly sprinkle two baking trays with a little Semolina (or you could use Bran, or Flour)
Divide the dough into two and on a floured surface with a rolling pin, roll out until thin (roughly in a shape that will match your baking trays)
Dust with a little Flour and then lay each Roti on a baking tray
Cook them for 5 – 10 minutes until they are hot, cooked but still a bit flappy (they’ll crisp up if you leave them in for longer, which is good for dunking in stuff, but not if you want them a bit more chapati like…)
Serve immediately… Mash Ki Dal is really really good served with these Roti; so is Tomato Rogan Josh. They’re also lovely dunked in some Greek Yoghurt with mint