Sabaayadh

Combine flour, salt, and sugar in a bowl. Add warm water gradually, kneading for ten minutes until the dough is smooth and elastic. Rest covered for twenty minutes.

Divide into four balls. Roll each ball into a thin circle about thirty centimeters in diameter on a floured surface.

Brush the entire surface generously with melted ghee. Roll up tightly into a long rope, then coil the rope into a spiral disc. Flatten gently with your palm.

Roll the coiled disc out again into a circle about twenty centimeters wide. The layering creates the flaky structure.

Cook on a hot dry griddle for three minutes per side, brushing with more ghee as it cooks, until golden brown with crispy spots.