Preparation / Directions:
1. Sift the flour and salt into a large bowl. Add 5 tablespoons of ghee and stir until the mixture looks crumbly. Slowly pour in the milk and mix with your hands. The dough will feel soft, spongy, and almost too sticky. Knead the dough without adding extra flour until it pulls away from the bowl and forms a smooth ball. Continue kneading until the dough feels just slightly sticky, about 10 minutes.
2. Cut the dough into 8 pieces. Roll each piece into a ball, flatten it slightly, and rub it with ghee. Place the flattened balls on a tray. Cover the tray with a damp cloth and let the dough rest for at least 5 hours. (If you make the dough the night before, cover the tray with plastic wrap and refrigerate overnight.
3. Lightly oil a rolling pin and work surface with ghee. Roll out one ball, stretching the dough into a paper-0thin circle, about 9 inches in diameter. Lightly brush the dough with ghee and lightly sprinkle it with flour. Starting at the bottom edge, roll up the circle jelly-roll style until you have a long rope. Gently pull the ends to stretch it an inch longer. Take one end and roll it clockwise into a coil until it reaches the center of the rope. Roll the opposite end clockwise until the two coils meet in the middle. Fold one coil over on top of the other. Press the two coils gently together into one thick round. Wrap it with plastic wrap and set it aside for 1 hour. Repeat with the remaining balls.
4. Continue from this point per the recipe for Murtabak.