Flaky Roti

Sift dry ingredients into a large mixing bowl 2. Rub in the ghee 3. Add the water and make a soft dough. Knead well 4. Divide the dough into 12-15 equal segments, depending on the thickness of roti required, although 12 will give a flakier roti 5. Mould into balls, dust with flour and roll out into the size of a side plate 6. Brush lightly with melted ghee, sprinkle flour over and fold to make a square 7. Roll into a roti 20cm x 20cm 8. Heat a griddle to moderate 9. Toast the roti on both sides, smearing ghee liberally as it puffs up and browns lightly 10. Remove onto lined roti dish Serve hot with your favourite curry