Tandoori Roti

Ingredients:
2 cups Indian whole wheat flour
1 teaspoon salt
1 tablespoon vegetable oil
About 3/4 cup warm water (enough for a kneadable dough)

Directions:
Preheat oven to 350 degrees.

Knead the dough, cover, and set aside for at least 1/2 hour (ideally 1-2 hours).

Divide the dough in 10-12 equal pieces. Roll out into 5-6-inch rounds, paint lightly with ghee, then prepare by one of the two following methods:

1. Make a slit from one edge of the round to the center. Wrap one cut edge around the other to make a cone-shape. Flatten the cone back into a disk, then roll out with the rolling pin to the thickness of carboard, about 5-6-inches wide.
2. Roll up the disk into a "jelly-roll." Now curl the roll into a spiral, like a cinnamon bun. Seal the outside end by pressing with your fingers, then flatten and roll out with a rolling pin to the thickness of cardboard, about 5-6- inches wide.