• Heat 3 tbsp. oil and 50g butter using a heavy base frying pan until very hot
• Heat the milk until warm not boiling tepid/lukewarm
• Put the flour in a mixing bowl, pour 2 tbsp. of the heated oil, then using a wooden spoon mix the oil  and flour (don’t touch the mixture at this stage as the oil is very hot) until all the oil is well mixed.  Then using your fingertips mix the oil and flour until properly mixed
• Pour 300ml of warm milk into the mixture and mix with a wooden spoon.
• Wash your hands and continue kneading the dough with your hands if the dough is sticking into your fingers put your hand into the oil then continue kneading until the dough doesn’t stick in your hands. (If the dough is hard add a bit of milk or water)
• Divide the dough into 8 small balls.
• Prepare your kneading board and the rolling pin.  Sprinkle some flour on the board, put one ball, roll it until flat about 0.5 cm thickness. Using a table spoon spread ¼ tbsp. of the heated oil. Then using the same tbsp. cut into the middle of the flattened dough. Then roll the two pieces into a long rope, coil the rope into a ball. Put in a wide container with a lid. Continue with the rest of the other balls.
• Cover the container or tray with cling film and leave for 30 minutes or even 1 hr. (The longer the dough stays the softer the chapattis)
• Sprinkle some flour on the rolling board.  Roll one ball until flat 1cm thick. Put the heavy based frying pan on a hob hot heat, brush some vegetable oil over the pan, then when hot put the chapatti, until it turns gold then turn it. Brush some oil then turn and cook until the chapatti start to turn golden, turn the other side do the same. Put the cooked chapatti in plate and cover it or if you have hotpot you can store into the hotpot. To keep them warm.
• Repeat the process until all the balls are finished. Save your chapatti with your cooked minced meat.

Minced Beef Instructions

• Heat the olive oil in a large shallow sauce pan, tip in the minced, stir fry on a high heat for 5 mins, add the lemon juice and cider continue to stir fry, until all the liquid is nearly dry. Add the mushrooms, sweet pepper, onions and carrots continue to stir fry until meat start to turn golden. Tip in the garlic, turmeric, all-purpose seasoning mix them continue stirring occasionally until the onions are soft.
• Tip in the Bolognese sauce and continue to stir for 5 minutes or until all the ingredients are properly mixed.
• Pour 300ml of boiled water into the mixture and stir, then bring to the boil. Cover the pan and simmer the pan on a medium heat for 30 min on the hob.
• Season to taste then leave on low heat until there is very little liquid left. Take off from the heat, leave to stand, then serve with chapatis straight from the pan.