Chapati with avocado, figs and Parmigiano Reggiano - India

Mix the flour with a pinch of salt and add water gradually until the dough is soft, but workable. Knead the dough to make it smooth, and then let it stand for 30 minutes. After resting, work the dough into an elongated shape then divide it into 5 balls. With a rolling pin, roll the balls to obtain thin circles of about 6 inches in diameter. Heat a frying pan and, when it is very hot, cook the circles one at a time. After a couple of minutes when they start forming small bubbles, turn and cook 1 more minute, then turn again and remove from the pan. Peel and chop the avocado, then blend with the lemon juice and salt. Assemble the chapati with the avocado cream, thinly sliced figs and shavings of Parmigiano Reggiano.