Melt 500gm of unsalted butter and let it cook until the milk solids in the butter start turning golden brown (do not burn them) and the liquid fat is a golden colour. You should get a rich aroma from it.

Let it cool to room temperature and then decant or strain the golden liquid into an airtight jar. This keeps for ages.

In a large bowl, put the flour, salt and sugar into a large bowl. Crumble the mawa into it and mix in. Then add the ghee and use your fingers to rub it into the flour. Add the water, a little at a time, and knead well until you have a smooth and elastic dough that can be rolled out very thin.

Cover the bowl with cling wrap or a damp kitchen towel to prevent it from drying. Let it rest for about 30 minutes to an hour. Then lightly coat the dough with a little ghee and then let it rest for another 10 to 15 minutes.

Also lightly coat your rolling pin and board (or your working surface) with some ghee (or oil).

Now divide the dough into two portions, working with one portion at a time. (I just oiled the surface of my dining table and rolled out the dough in one piece rather dividing the dough into two and going through the whole process twice!) Roll out one portion of the dough as thin as possible into a rectangle, without adding any flour. It should be thin enough for you to see your work surface through the rolled out dough!

If your ghee has solidified, then melt it by placing the ghee container in a shallow bowl of hot water. Brush some ghee (not too much) all over the surface of the rolled out dough with your fingers. Sprinkle some flour evenly over this, enough so that the ghee is absorbed when spread out. The flour layer should be thin. Brush some more ghee, again, over this and then sprinkle some flour over this like previously.

Fold the dough into half and once again repeat the process of brushing the ghee and sprinkling the flour over this twice, as before. Fold the dough for the second time (see the video) and repeat the brushing with ghee and flouring, twice.

Now roll up the dough into a long cylinder and let it rest for about 10 minutes. Pinch off lime (or golf ball) sized balls and roll each one into a small, round flatbread about 1/8u201d thick. Sprinkle sesame seeds (optional) and lightly press into the dough using your rolling pin. Make three centred lengthwise cuts on each flatbread using a knife.

Place on parchment lined baking sheets and bake 170C (325F). for about 20 to 25 minutes or until theyu2019re light brown on top. Do not over bake. Let them cool and serve with coffee or tea.