In a large mixing bowl, combine the all-purpose flour, sugar, and salt, then gradually add the warm water while mixing by hand.

Knead the dough vigorously on a clean surface for about 10 to 15 minutes until it becomes very soft, smooth, and elastic; it should not be sticky.

Divide the dough into two equal large balls, coat them generously with vegetable oil, cover with plastic wrap, and let them rest for at least 30 minutes to relax the gluten.

Preheat your oven to 425°F (220°C) and grease a large round baking sheet or pizza pan with a little ghee.

Take one ball of dough and place it on a heavily oiled surface, then use your hands to stretch and flatten it out as thin as possible until it is nearly translucent.

Generously brush the entire surface of the stretched dough with the melted ghee, ensuring every spot is covered to create flaky layers.

Fold the edges of the dough inward towards the center like an envelope to create a square, brushing with more ghee between every fold.

Gather the corners of the square to form a round ball again, tucking the ends underneath, and place it on the prepared baking sheet.

Allow the shaped dough to rest for another 10 minutes, then use your hands to gently flatten it into a large circle that fills the pan.

Brush the top with a final layer of ghee and bake in the preheated oven for 15 to 20 minutes, or until the pastry is puffed up and deep golden brown.

Remove from the oven and cover immediately with a towel for 5 minutes to keep the interior soft, then serve warm with honey, molasses, or feta cheese.