These biscuits are so simple. They are known as sweet rotis and are often served with tea. They are traditionally cooked in a frying pan on the hob as ovens are a Western appliance; here I have given instructions for both cooking methods.

The biscuits are quite short and crumbly, but as they cool they become crisp on the outside. I add lime or lemon zest to give them an extra zing, but you can leave it out or add vanilla essence or nuts or decorate them with coloured icing or sugar. The thinner you make them, the better, but even when thick they taste delicious.

Makes 8

Ingredients

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60g plain flour

30g icing sugar

35g ghee or melted butter

11⁄2 tsp lime or lemon zest

1 tsp caster sugar

8 pistachios, skinned and sliced (optional)

desiccated coconut to sprinkle over (optional)

Mix together the flour, icing sugar, ghee and half the zest. Work the dough until it comes together and is no longer crumbly. Pound together the caster sugar and remaining zest to make a lime-coloured sugar.

Roll the dough into 8 little balls. Work in two batches. Flatten four balls into 4cm discs in your palms, then place in a cold non-stick frying pan. Using your fingers, pat and flatten them so that they form biscuits 5–6cm in diameter, the thinner the better. Top with a sprinkling of the lime sugar and sliced nuts. Place the pan on the hob and cook over a gentle heat for 7–8 minutes. Once the base is golden, flip the biscuits carefully with a spatula. Cook this side over the lowest heat so that the tops do not colour, around 4 minutes. Place them on a plate; as they cool they will become crisp. Repeat with the second batch.

To cook in the oven, preheat the oven to 180°C/350°F/gas mark 4. Form the biscuits on a large baking sheet. Place in the oven and bake for 10 minutes or until colouring on the edges. Take out and cool the biscuits on the tray.

More Anjum Anand recipes

For more tips visit www.anjumanand.co.uk

Anjum's New Indian is published by Quadrille priced £20; her TV series is on BBC2 on Mondays at 8.30pm.

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