Mix the flour with a pinch of salt, room-warm ghee and lukewarm water and knead into a not too firm, elastic dough. Knead the dough by hand or with a food processor for at least 10-15 minutes so that the bread is nice and fluffy. Cover and let rest for 1 hour. Now knead the dough again and shape into small balls the size of a golf ball. Roll out on a floured work surface into flat discs 20 cm in diameter. Heat plenty of oil in a suitable pan and place the first flat. Fry very briefly (a few seconds) on both sides until crispy, constantly basting the bread with hot oil so that it puffs up nicely. Lift out, let drain a bit and wrap in aluminum foil. Fry the remaining bread in the same way. Serve immediately.
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