| • | Sift the flour and salt into a big bowl, add ghee and stir till mixture looks crumbly.
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| • | Slowly pour in the milk and mix properly.
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| • | Knead the dough without adding extra flour till it pulls away from the bowl and forms a soft ball.
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| • | Continue kneading till the dough is slightly sticky, for about 10 minutes.
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| • | Cut the dough into 8 pieces and roll each piece into a ball, flatten it slightly and massage it with ghee.
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| • | Put the flattened balls on a tray and cover it with a wet cloth.
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| • | Let the dough rest for about 5 hours.
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| • | Now evenly oil a rolling pan and work surface with ghee.
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| • | Roll out each ball and extend it into a paper-thin circle, about 9 inches in diameter.
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| • | Heat a skillet on medium flame and grease it with 1 tsp each of a vegetable oil and ghee.
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| • | Fry the roti gently for about 2 minutes till the bottom is properly browned.
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| • | When the bottom is golden brown and speckled and the roti is puffy, take out it and drain on a paper towel. |
