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:

• 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.
• 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 to 6-inches wide.

Place the roti on a cake rack, and set on top of the oven rack in your oven; bake until lightly browned. Paint one side of the roti with ghee to keep it from becoming brittle. You can also cook these in a skillet just like chapati. Remember to butter them when browned.