Place the roti on a chopping board and lay slices of ham and cheese evenly on one. Cover with another roti and press together gently to seal.

Place the filled roti directly into a cold, dry frypan—there is no need to add any oil, as the fat in the roti will suffice. Starting with a cold pan helps ensure even heating and allows the cheese time to melt properly through the centre.

Place a sheet of baking paper over the roti, then add a weight such as another pan, a tin of baked beans, or a mortar and pestle. The weight helps achieve full surface contact with the pan, encouraging even browning and crispness.

Cook over medium heat until the underside is golden and the cheese begins to melt at the edges.

Carefully flip and repeat on the other side, maintaining the weight for uniform cooking.

Once cooked through, transfer the roti to a chopping board and allow it to rest for one minute. This helps the cheese set slightly, preventing excessive spillage when slicing.

Cut into quarters and serve immediately while hot and crisp.