PREPARATION

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1. In a medium bowl, stir together the flour, water and ghee until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes. 

2. Preheat an uncoiled skillet to medium high head. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand. Then, use a rolling pin to roll out each piece into a 6 to 8 inch diameter round. 

3. Cook the roti for 1 minute before turning over, flip it for another 1 minute. The roti should have some darker brown spots when finished.