Step 1

In a large bowl, combine the Flour and Salt, then make a well in the center.

Step 2

Add the Water and stir to mix well. Using your hands or fork, bring the dough together in the bowl.

Step 3

Turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth. Then start to flatten the dough into a disc, cutting the dough into 8 equal portions.

Step 4

Shape each piece of dough into a ball, and place into a lightly oiled bowl, rolling the dough around to cover with oil. Cover with plastic wrap and all to rest for at least 2 - 4 hours or overnight.

Step 5

Lightly flour a rolling pin to roll out 1 ball of dough into about an 8 inch circle. Cover the remaining dough with plastic until you are ready to roll it out until it is almost see through. Don't worry if some of it tears, the next step will cover that up.

Step 6

Brush the rolled out dough with a some of the melted ghee or butter. then begin to loosely roll or fold into a 10 - 12 inch log shape. Then, holding the dough at one end up in the air, start to slowly coil the dough into a circle on the work surface. Cover loosely with plastic wrap.

Step 7

Let the coiled dough rest for about 15 minutes, and then roll again until you have a flattened disc, about an 8 inches in diameter and 1/8 inch thick. Repeat with the remaining dough.

Step 8

In a heavy-based frying pan over medium-high heat and brush a little oil and allow to get hot.

Step 9

Cook 1 Roti at a time for about 2 - 3 minutes on each side until golden.

Step 10

Keep warm in a 200°F oven or cover with a clean kitchen towel until ready to serve. Repeat with the remaining Roti.

Step 11

Once cooked, you can lay the bread on the work surface and "clap" the Roti together to loosen and allowing to steam.

Step 12

In a large skillet over medium high heat, add the Ghee or Butter and allow to just melt.

Step 13

Add in the grated Onion (can be grated by hand with a cheese grater) and minced Garlic to the hot pan, saute until Onion is translucent.

Step 14

To the sauteed Onion mixture, add in the Lemon Juice, Garam Masala blend,  ground Ginger, Tumeric, crumbled Chicken Bullion cube, and Crushed Red Chilies, mix well and cook for about a minute.

Step 15

Pour in the Heavy Cream and add the Coconut Milk, bring to a boil and reduce heat to simmer, stirring occasionally, cook for 10 - 12 minutes, or until reduced by a third.

Step 16

Season to taste with Salt and Pepper, if needed.

Step 17

Just before serving, stir in the chopped fresh Cilantro and mix in well. Garnish with additional Cilantro if desired.