Place the flour and salt in a suitable bowl. With fingertips, work in the ghee until the mixture is fine and crumbly. gradually add the water to make a firm dough. Knead extensively on a floured plate. Stand covered with plastic wrap for 40 min.
Divide into 10 portions. Roll each out on a floured plate into a patty (13 cm dia). Brush with melted ghee or oil. Score each patty from one side to the center, roll tightly to form a cone. Flatten cone from tip to center. Roll out again into a patty (13 cm dia.). Toast individually in hot oil or ghee until they rise a little and are lightly browned on both sides. Drain on kitchen roll. :
(Khb 10/97)
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