Sieve wheat flour and salt into a mixing bowl.

Add ghee and crumble until it resembles breadcrumbs.

Gradually add water and knead to a smooth dough.

Cover the dough and let it rest for 30 minutes.

Prepare the sheera (halwa) by placing a kadai on heat and adding ghee.

Add broken wheat (rava) and roast on low-medium heat until toasted and aromatic.

Lower the heat and gradually add water and sheera while stirring to cook the halwa.

Add milk and mix well until cooked into a smooth mix.

Add cardamom powder and powdered jaggery and stir well.

Cook the sheera until all moisture is absorbed and halwa starts leaving the sides of the pan.

Take the sheera off the heat and allow it to cool completely.

Make lemon-sized balls of the sheera.

Divide the bread dough into equal-sized portions.

Take a plastic sheet or banana leaf and grease it with oil.

Take a dough ball and flatten it into a small disc.

Place a portion of the sweet filling at the center of the disc.

Bring the edges together to seal it completely.

Press over the greased plastic sheet to form a thinner, wider disc (poli).

Place a skillet or tava on the heat and grease it lightly with ghee.

Place the prepared poli on the warm skillet.

Cook on medium heat until bubbles appear on the top.

Apply ghee/oil all over the top of the poli and flip it.

Repeat until both sides are cooked and evenly brown.

Repeat with remaining dough and sheera.

Store prepared Sanjori Bread in an airtight container.

Reheat in a microwave or on a warm skillet before serving.