225 g (7 1/2 oz) plain flour, plus extra for dusting
1/2 teaspoon salt
225 g (7 1/2 oz) fine semolina
300 ml (1/2 pint) warm water
3 tablespoons melted ghee
4–5 tablespoons runny honey
Sift the flour and salt into a bowl and stir in the semolina. Gradually pour in the measurement water and mix to form a soft dough. Knead well for about 5 minutes until smooth and pliable. Divide into 8 pieces and roll into ping pong-sized balls. Place on a lightly floured surface, cover with a clean, damp tea towel and leave to rest for 10 minutes.
Flatten and stretch each ball into a thin disc about 18 cm (7 inches) in diameter. Brush with melted ghee and fold a third of it into the middle, the next third overlapping it, and the final third on top, so that you end up with a square parcel. Flatten each parcel and roll or stretch to about 15 cm (6 inches) square.
Heat a heavy-based griddle pan and brush with a little of the melted ghee. Add the pancakes in batches and cook, brushing with melted ghee, for about 2 minutes on each side until browned.
Heat the honey in a small saucepan and drizzle over the pancakes. Serve for breakfast or as a hot snack.