Mix together the flour, ghee, and salt in a stand mixer (I use a dough hook). Gradually add the water and continue mixing until smooth dough is formed.
Separate the dough into 16 evenly sized balls. Cover the dough with plastic wrap for 15 to 30 minutes.
Heat a cast-iron pan over medium-high heat and add 1/2 tablespoon of oil.
On a floured surface, roll a ball of dough into thin circle. You want to get it quite thin so it doesn’t turn out thick like pita bread. Cook the tortilla in the hot pan for a minute, and then flip it over and cook the other side for 20 seconds. Remove to a cooling rack.
Continue this method with the remaining balls of dough. When you're done cooking half the tortillas, add the other 1/2 tablespoon of oil to the pan. I roll out each tortilla as the previous one is cooking in the pan.
Whatever you do, don’t leave the kitchen with a tortilla in the pan. You may think you can quickly check your email or change the laundry, but these cook very quickly and you don’t want to lose one.
Serve within an hour of cooking or refrigerate/freeze the tortillas until ready to use.