Place the dates in a bowl. Cover with 1 cup of boiling water. Leave for at least 2 hours to soften.

In a food processor, puree very well until you have a smooth consistency.

Pass through a sieve pressing the date puree through and wiping all excess date liquid on the back of the sieve.

Date puree will be a thick syrup consistency.

In a large bowl, combine flour and salt.

Add egg and ghee and mix until you have a shaggy dough.

Start to knead the dough, adding the date puree a little at a time, as needed.

Add 1-2 tablespoon of water if needed, to get a soft and pliable dough.

Knead about 5 minutes until you have a dough that is smooth.

Divide dough into 9 5.5 oz. equal sized pieces and roll into smooth balls.

Cover with a damp cloth and leave to rest for 1 hour.

On a lightly floured surface, roll out each ball to a circle about 10” in diameter.

Brush the top with ghee.

Fold over the top and then the bottom.

Brush with more ghee.

Fold in the sides to form a square.

Brush the top with ghee again. Sprinkle a little flour on top.

Gently roll dough into an 8” square.

Heat a skillet/roti iron/tawa. Brush a little ghee on the skillet.

When air bubbles form, flip over and cook another 1-2 minutes on the other side.

Repeat until all the dough has been cooked.