Put the 300 g maize flour, salt and optional ajwain in a heatproof bowl. Add the 300 ml just boiled water and mix thoroughly with a sturdy spoon. Cover and leave for about 10 minutes, until comfortable to handle. Wait longer if it is still too hot to knead.

Knead for about 5 minutes until the dough is smooth enough to form a ball and pliable enough to flatten. If dry or crumbly, knead in the additional warm water a teaspoon at a time. If sticky, add the reserved flour a teaspoon at a time. Use only what the dough needs. Divide into 8 equal portions and keep covered with a lightly damp cloth.

Smooth one dough portion between lightly dampened palms. Put it between two parchment sheets and pat from the centre outwards into a round about 13 cm across and 4 to 5 mm thick. Use gentle pressure; do not stretch it. Seal small edge cracks with damp fingertips. If it splits deeply, knead a little warm water into that portion and reshape.

Preheat the heavy tawa or frying pan over a medium heat for about 3 to 5 minutes, following any limits for your pan. Peel away the top parchment sheet, invert the roti onto an open palm or broad spatula, then peel away the second sheet. Gently lay the roti on the hot pan, keeping hands clear of the metal. Remove both sheets before cooking; they are for shaping only.

Cook the first side for about 1 to 2 minutes, until set underneath with a few light golden patches. Turn using the broad spatula and cook the second side for about 2 minutes. Use roughly one eighth of the 20 g cooking ghee for this roti, brushing it thinly over the surfaces as you turn it again. Cook for another 1 to 2 minutes as needed, pressing gently around the edges. Both sides should have golden patches and the centre should be set, without wet dough. Check the first roti by breaking it open; lower the heat and cook longer if browned outside but doughy inside. Total cooking is about 4 to 6 minutes per roti.

Brush each cooked roti with one eighth of the remaining 20 g ghee. Wrap in a clean cloth while cooking the rest. Shape the next round during cooking if comfortable doing so, keeping the unused dough covered. Serve warm, ideally as the rotis are ready, with the optional accompaniments.