• Combine flour, salt, and sugar in a large bowl. Make a well in the center of flour and pour in ghee. Mix with a spatula adding water a little at a time until a soft sticky dough forms.
• Turn onto a lightly oiled surface and knead with oiled hands until a smooth and soft dough forms, about 5 to 7 minutes.
• Divide dough into 6 equal portions. With oiled hands shaped into balls. Wrap dough loosely with cling wrap and allow it to rest for 4 to 5 hours.
  

Flinging or Spreading (tebar) Method

• This method is known as "menyebar" which means spreading. It takes a lot of practise but it is also quite fun. I ruined my first one and had to use the rolling pin method to salvage it.
• Lightly oil working surface and hands with ghee. Flatten a ball of dough with your palm. Lift dough facing you with the right hand on the top and left hand on the bottom of dough. Fling dough to the left to spread it out. Do this several times until dough is very thin.
• Fold dough into thirds and then half lengthwise, into a rope, trapping some air if possible. Holding down one end, create a spiral with the dough, tucking the other end into the center. Repeat with the remaining dough.
  

Rolling Pin Method

• This method is definitely easier but the dough will not be as thin as the flinging method. Still it was pretty good.
• Lightly oil working surface and hands with ghee. Flatten a ball of dough with rolling pin and continue to roll until dough is very thin. Fold dough into thirds and then half lengthwise, into a rope, trapping some air if possible. Holding down one end, create a spiral with the dough, tucking the other end into the center**. Repeat with the remaining dough.
  

Cook prepared dough

• Heat a tavva fry pan with some ghee.
• Stretch out prepared dough by pressing with the tips of your fingers on work surface into 7-inch rounds.
• Place on hot tavva or pan and fry till golden brown on both sides. It takes about 3 minutes for each side.
• Fluff up fried roti by whacking it with both hands coming together on a flat surface.
  
• Serve immediately with some Dhal Curry and/or Chicken Curry.