1. Gradually mix the water into the flour until stiff dough. Knead well until smooth, cover with a damp cloth and leave to stand for 20 minutes.

2. Knead the dough again then divide it into 8 portions and roll them into thick rounds.

3. Take 1 at a time, spread a little ghee on the surface, roll it into a ball then roll it out again, keeping the remaining dough covered while working.

4. Take 1 round, brush both the sides with ghee then fry lighly in a frying pan on both sides.

5. Break 2 eggs on to one side and let them spread out over the roti.

6. Sprinkle with salt, pepper and chilli powder, if using.

7. Add a little more ghee to the edges of the roti then turn it over when the eggs have set slighly.

8. Fry until golden brown on both sides.