Using a nonstick pot boil milk or water, adding ghee.
Simmer the flame, and gradually add the flour spoon by spoon.
Stir continuously using a whisk.
Cook for 4-5 minutes till the flour gets mixed well and forms a lump.
Switch off the flame and let cool.
The flour will be a sticky mass at this stage
When the dough is completely cooled down, transfer to a working surface or a wide bowl.
Dust the surface and add little ghee to the dough. Knead the dough till it becomes soft.
Pinch out lemon sized balls from the dough.
Dust with flour and roll out into discs of 4 to 5 inches diameter.
Heat the griddle and place the roti over it.
Cook on medium flame till you can see small brown spots coming up on the surface of the roti.
Flip it over and cook on the other side too.
The roti will puff up.
Remove from tawa after 1 minute.
Repeat for the remaining balls.
Serve hot smeared with ghee.