Prep time: 20 minutes + 30 minutes resting. Cook time: 30 minutes.

Mix the flour, boiling water, yogurt, salt and oil together in a large bowl and gently bring together into a dough with a wooden spoon. Once it’s cool enough to handle, knead for 5 minutes, then return it to the bowl. Cover and let it rest for 30 minutes.

Mix the cheddar and chilli together and set aside.

Divide the dough into 8 portions (half, and then half again, and then half again). On a lightly floured surface, roll a portion into a circle just larger than your palm. Hold the circle of dough in your cupped hand, place about a tablespoon of the cheese and chilli mix in the middle, and then bring the sides of the dough up around the cheese and ‘twist’ the edges to enclose in a neat parcel. Pat the twist down gently, then place on the work surface and roll the dough out again until it’s about 2mm thick and as big as a large saucer in diameter.

Heat ½ teaspoon of butter in a frying pan over a medium heat; when foaming, add your first paratha. You’re going to cook it for about 1½ minutes each side until it’s a lovely golden brown.

Now while the first paratha is cooking, start rolling and stuffing your next paratha – you’ve got 3–4 minutes to roll, stuff and fold the next one while the one in the pan is cooking. Once the first paratha is cooked, transfer to a clean tea towel and keep the tea towel folded over it to keep warm while you cook the rest, adding ½ teaspoon of butter in between each (and a little more for the second side of each if you wish). Keep them warm in the folded towel as you go, and serve hot.

NOTE: If you’re cooking with a friend or partner, you can get them to man the stove while you roll and stuff – or vice versa.