Refined flour (maida)
Melt the ghee. Mix together flour, sugar and salt. Add two tablespoons of ghee and egg and mix well. Add required quantity of water and knead into a soft dough.
Divide the dough into eight equal portions. Roll out each into four inch round diskettes. Apply melted ghee on each porotha, fold into half and further into a triangle.
Roll it again into a medium thick triangular porotha. Bake in a preheated oven at 190°C for five minutes turning once in between or in Tandoor or on tawa.
Apply ghee when you remove the porothas from the oven or tandoor. Apply extra ghee if cooked on tawa and press firmly with a flat spoon to make it khasta.