Preheat oven to 180-degree celsius for 10 minutes.

Mix all ingredients in a large mixing bowl.

Knead slowly to make a soft chapati dough for about 5 minutes.

Roll into a small ball and cover with a damp cloth.

Keep in a warm place for about 2 hours.

Divide the dough into small equal balls.

Roll it on a board about 1 cm thin.

Apply ghee and sprinkle some dough on top, spreading evenly.

Fold the dough in half and repeat the process of applying ghee and flour.

Fold over to form a triangle.

Apply some more ghee.

Roll the dough to 2 cm thin.

From one of the long sides of the triangle, start rolling tightly till you reach the other side.

Pinch the open edges to secure it neatly.

Press the dough from the wide part of the cone, placing the thin end onto your palm, resulting in a circular shape.

Use your hand to press the dough to form the desired thickness, about 1/2 an inch.

Poke holes on one side to cook quickly.

Grease the pan and cook the bread inside the oven for about 2 minutes on each side, flipping every 2 minutes.

Alternatively, cook on a flat nonstick tawa on each side for about 4 minutes.

Serve with Sultani dal.