Run in ghee with finger till evenly distributed. Add milk a little at a time, and knead in dough. When it forms a soft smooth lump, cover with moist cloth. Keep aside for 2 hours, knead, keep aside again for 2 hours. Knead again, divide into 7 parts.
Rub saffron strands in milk to dissolve.
Place an inverted heavy iron pan on lower shelf of oven. Keep the grill on upper rack. Preheat to 250C. Use dry flour for dusting while rolling. Prick with fork all over. Slap onto pan base.