In a large mixing bowl, combine 500 g of all-purpose flour and ½ teaspoon of salt. Gradually pour in 250 ml of warm water while mixing with your hand or a wooden spoon. Knead the dough for 8–10 minutes until it becomes smooth, soft, and slightly elastic – it should not stick to your hands. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 10 minutes.

Once rested, turn the dough onto a lightly floured surface and divide it into 2 equal portions. Keep one portion covered while you work with the other to prevent it from drying out.

Using a rolling pin, roll the first portion out as thinly as possible into a large circle or rectangle.

Using a pastry brush, generously coat the entire surface of the rolled dough with melted butter or ghee.

Starting from one edge, tightly roll the buttered dough into a long, even log.

Slice the log into 3 equal pieces using a sharp knife or dough scraper. Take each piece, hold it upright, and gently press it down with your palm or the flat side of a rolling pin to flatten it. Then roll each piece out again into a flat circle, roughly the thickness of a standard flatbread – about 5–7 mm.

Heat a skillet or heavy-bottomed frying pan over medium heat. Lightly grease it with oil or butter. Cook each flatbread for 3–4 minutes per side until deeply golden brown and crispy.

Repeat the entire rolling, buttering, shaping, and cooking process with the second portion of dough.