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1
Sift dry ingredients into a bowl.
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2
Add water and mix to a stiff dough.
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3
Knead the dough thoroughly on a lightly floured surface.
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4
Combine melted ghee and oil into a bowl.
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5
Form dough into 4 balls and roll out into 10-inch circles.
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6
Brush all over with ghee and vegetable oil mixture and fold into a ball again.
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7
Cover and allow to stand for 20 minutes.
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8
Roll out again into 10-inch circles.
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9
Heat a cast iron griddle until a drop of water will sputter when dropped on it.
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10
Cook for about 1 minute, turn, spread with ghee mixture, keep turning until baked.
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11
Remove from griddle and clap with both hands until pliable or burst-up.
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12
Wrap in a towel to keep warm until all are cooked.
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13
Serve at once.
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14
Put the butter in a heavy saucepan over medium heat.
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15
Melt the butter, stirring from time to time, then increase the heat to bring the butter to a boil for about 1 to 1 1/2 minutes.
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16
Reduce the heat to low.
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17
Cook the butter for about 45 minutes or until golden and the milk solids in the bottom of the pan are brown.
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18
Rinse a piece of cheesecloth in hot water and wring dry.
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19
Fold into 4 layers and line a sieve.
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20
Carefully pour the butter through the cheesecloth.
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21
The sieved butter (ghee) can be stored in the refrigerator indefinitely or at room temperature for 2 to 3 months.
