4 cups all purpose flour, plus extra bench flour
½ teaspoon salt
1/2 cup melted butter
1- 1 1/4 cup warm water
1/4 cup melted ghee or vegetable oil

In a large bowl, mix the flour with salt, butter and warm water until it all comes together with very little flour left in the bowl. Then turn it out onto a surface dusted with extra flour. Knead for about 8 minutes, or until pliable. Transfer to medium greased bowl, cover and allow to rest for 20-45 minutes

Then turn out onto the surface dusted with flour, and knead for another few minutes. Pinch off about 1/4 cup of the dough and make into a ball. Flatten the ball in your hand into a disc, then roll out until about 1/16-inch thin and about 8-9inches across. Toss it back and forth between both hands to dust off excess flour.

Preheat a medium nonstick pan on medium heat. Brush the pan with ghee or oil and add the rolled dough. Cook for 2-3 minutes, it will bubble and puff up, until brown on the bottom.  Brush ghee or oil on the surface of the roti, then turn over to brown other side for a 1-2 minutes. Remove and keep warm with towel.