An authentic 16th century bread recipe. They make also smaller ones. The thin kind is baked on an iron plate. One ser will give fifteen, or even more.
T Melt the ghee, stir it into the flour with a fork until there are only very small lumps.
Stir in the milk until thoroughly mixed, knead briefly. Put the ball of dough in a bowl covered by a damp cloth and leave for at least an hour. Then knead the dough until it is smooth and elastic, adding a little extra flour if necessary. Cook it in a hot frying pan without grease. After about 2 minutes it should start to puff up a little in places.