- Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed.
- Add water in small amounts and knead well until the dough becomes soft and pliable.
- When the dough is ready, form the dough into balls and roll them flat. Keep it slightly thick, unlike a bhatoora which is rolled to be very thin. Place the rolled batooru on a clean cloth and cover them with another moist cloth. Leave them covered overnight.
- The next morning, take the batooru out from cloth and shallow fry them like a parantha.
- Serve them hot, especially with with sabzi (spicy cooked vegetables), lassi, and mango pickles.