Method
1.	Bring the water to a boil in a pan, then remove the pan from heat and add 1.5
	tbls of oil to it.
2.	Add the cornmeal, stirring constantly to avoid lumps.  Cover and place on a
	very low heat for 4 minutes.  Remove the pan from heat, mix in the remaining
	oil, cover and leave to cool.
3.	When the cornmeal has cooled, add the wholemeal flour, green chilli, sugar
	and salt.  Mix in well to avoid any lumps.  This should produce a semi-stiff
	dough.  You can add more water if necessary.
4.	Pour some oil into a saucer, spread a little onto a clean work surface and rub
	some onto a rolling pin.  Divide the dough into 16 equal pieces and roll them
	into balls.
5.	After dipping one of the dough balls into the saucer of oil to lightly coat it,
	place it onto the oiled work surface and using the oiled rolling pin, roll it into a
	disc about 2mm thick.
6.	Place a frying pan over a medium heat and pour 1/2 tbls oil onto the pan.
	When the oil is hot, place the disc in the pan and fry it for 2-3 minutes, until
	the down-side is golden brown.  Flip the disc over and cook this side for 2-3
	more minutes until golden brown.
7.	Place the cooked roti on some kitchen paper and repeat with the remaining
	dough until all the rotis are cooked.
8.	Serve warm with spinach curry and cool plain yoghurt.