Mix the flour, eggs, salt, and warm water into a soft dough, kneading until smooth; cover and let it rest for thirty minutes to relax the gluten.

Divide the dough into several small balls and roll each one as thinly as possible, almost transparent, brushing each sheet with melted ghee.

Stack the layers in a greased baking dish, brushing ghee between each one so they remain separate and tender when baked.

Bake at 180°C until the top turns golden and the layers puff slightly.

Remove from the oven and immediately pour warm honey and melted ghee over the surface so it soaks through the layers.

Serve warm, allowing diners to tear pieces from the platter by hand.