Put the flour, water and salt in a bowl and mix until you have a soft dough.
Dust your work surface with some flour and knead the dough even further until it is beautifully elastic. When the dough sticks, add some extra flour.
Divide the dough into 6 equal pieces and allow them to rest for 10 minutes under a towel.
Grab a piece of dough and roll it out into a round shape until it is about 3 to 4 mm thick. Repeat that for all pieces.
Take a round of dough and brush it with the ghee. Put a second round of dough on top.
Brush the second round of dough with ghee and place a third round on top. Place this pile of 3 slices of dough aside and repeat for the remaining 3 rounds of dough.
Let the two stacks of dough rest for 10 minutes under a towel.
Grab a pile of dough and roll it out to a thickness of 6-7 mm in a round shape.
Put a glass in the middle and cut with a sharp knife from the outside 8 times to the edge of the glass (divide them over the round dough).
Brush the top with ghee
Fold a triangle to the middle (see photo)
Continue until you have folded all the pieces in.
Allow the dough to rest under a tea towel and continue to make the filling.