At 4 in the afternoon, in a small room taken up by flour dust, balls of finely kneaded dough are weighed on a scale. They’re wrapped in folds of soft cloth before being stretched and flattened. A wooden stamp is used to mark a pattern of concentric dots on each before they’re tossed into the fire pit. The flour, water, salt, baking soda and yeast that go into this preparation are all from India. The tandoorthat the bread is baked in has been assembled in Bhogal in south Delhi. But the bread that finally emerges from this operation bears a foreign flavour. It is the traditional Afghani roti.