White flour roti

Add salt and ghee to flour.
Rub ghee into flour very well.
Add boiling water to flour and knead to form a soft dough.
Cover with a wet cloth and allow to rest for at least one hour before rolling.
TO ROLL
Divide dough into 8 portions.
Roll out each to make a 22 cm diameter circle.
Brush whole rotis with melted ghee.
Fold in half; brush folded portion with ghee, sprinkle with flour and fold in half again.
Shape this triangular-shaped dough into a round bun.
Once again, roll out into a 22 cm diameter circle, 2 mm thick.
Place on a hot Tava griddle, turning every now and again until it is lightly freckled.
Brush 10 ml ghee over each side until roti is freckled and well coloured.