Sift flour, bicarbonate of soda and salt, and bind
with enough milk to make a stiff dough.
floured hands divide the dough into 8 and roll into balls about the size of an egg,
flatten (with a rolling pin to circles as large as possible to fit in the pan) and spread
with ghee, then pat back to the egg shape again.
once more, and cook on a dry pan hot enough to sputter a drop of water, turning frequently
during cooking - until it browns - and brushing with ghee.
done, spread well with ghee and clap together between the hands to encourage softness and
flexibility. Reserve cooked "skins" between towels to keep warm until all are
done, Serve as soon as possible.
delicious meal pockets can be prepared a few days beforehand, but are best combined at the
last moment as even the thickest curry will start to seep through the bread skin before
combined beforehand and then reheated, prepare them with a cold and very thick curry, wrap
tightly in greaseproof paper or plastic wrap, and refrigerate immediately. Reheat quickly
in a microwave - but be careful not to burn yourself with the filling when they are done.