Fenugreek flatbreads that keep for days, which is why Ba made them for every journey: the ship to Mombasa in 1952, the flight to London in 1972, and every coach trip to Wembley after that. Rolled thin, cooked dry, stacked in a cloth.
Ingredients
Wheat flour and a little gram flour
A big handful of fresh methi, chopped
Yoghurt, turmeric, chilli, ajwain, a spoon of oil
Sesame seeds, if Ba was in a good mood
Method
A firm dough, rested. Roll each one thin enough to see the board through, and cook on a hot tawa with a smear of oil on each side until there are brown spots. They should bend without cracking. If they crack, you have rushed the resting, and Ba would know.
Who made it
Ba, then her daughter Smita, who measures. The amounts on this page are Smita's; Ba's were "enough". The suitcase still smells faintly of them.