For the roti, first add the salt, sugar, condensed milk and warm water to a stand mixer and mix for 1 minute, or everything is mixed together smoothly

Add half the plain white flour and mix with the dough hook attachment for 1 minute

Add the remaining flour or Green Dragon flour and mix for 7 minutes

Add the butter and mix for 8 minutes

Grease a container well, then decant the dough into the container

Spread butter over the surface of the dough, to keep it from drying out while you shape the roti. You’ll need about 40g

Pinch off a 78-85g ball of dough. Roll the dough into a smooth ball – in the restaurant this is done rotating the dough in the palm of your hand, while pressing in the centre with your thumb

Grease the dough with more butter, then place it back into the container and repeat for the remaining dough

Make sure all the dough is well greased, and pack the balls tightly together. Cover and leave to rest overnight

The next day, bring water, yellow split peas and turmeric to the boil. Simmer for 1 hour 30 minutes, or until the chana are soft and breaking down. Alternatively, cook in an electric pressure cooker for 12 minutes

Meanwhile, make the lamb murtabak filling. Begin by heating up the oil until it’s shimmering

Add the onion, ginger paste and garlic paste, then cook them for 10 minutes

Add the minced lamb and break it up as it cooks. Keep cooking the lamb until it has released its water, and the water has evaporated

Add salt, turmeric, curry leaves, garam masala and chilli, then cook the lamb for another 10 minutes, or until the mince is cooked through and all moisture has been cooked off

To make the roti, first thoroughly grease a large work surface and your hands. Flatten the dough with the heel of your hand, trying to work evenly, almost as if you were trying to smooth the dough into the countertop. You might need to drizzle a little more oil directly onto the dough or your hands as you work to stop it sticking

Once you have a thin, flattened piece of dough, you’ll need to ‘flip’ it to thin it out. This takes practice and no small amount of skill, so if you’re struggling, check out our Instagram video with Sugen demonstrating

To flip the roti, pick up the dough at the edge closest to you. One palm should be facing up and one palm facing down. Flick the dough quickly back down on the surface, almost as if you were trying to shake something off it. Repeat this until you have a paper thin almost translucent sheet of dough

Heat up a heavy pan or large griddle over a medium-high heat, and add a few tablespoons of ghee

Mix two tablespoons of lamb murtabak filling with an egg and two tablespoons of red onion

Transfer the thin dough to your hot pan and spread the meat mixture on the roti

Fold the dough into a rough rectangle, folding two edges into the middle, then folding the remaining two long sides over each other like an envelope so you have a roughly square piece of dough

Once browned on one side, flip the roti and fry until browned on the other side, and light and flaky throughout. You might need to flip the roti a few time to get even browning

Repeat with the remaining pieces of dough, wiping out the pan in between rotis, and wrapping the cooked roti in a clean kitchen towel to keep them warm

Heat up the tempering oil in a separate pan, and toast the cinnamon, star anise and mustard seeds

Add the sliced onions, curry leaves and chilli, and cook until the onions and chillies have softened, about 20 minutes

Add the chopped tomatoes, and stir to combine

Mix the sambar podi with the water, and add to the pan. Lower the heat, season with the salt, and cook for 10 minutes

Add the tempering to the cooked split yellow peas alongside the coriander, and warm through

Cut the cooked roti into four triangles, and serve with the dhal