Take the dry ingredients in a big mixing bowl. Now add ghee and schezwan sauce to it. Mix everything evenly in the flour with your fingertips.
Add 1 or 2 tablespoons of water each time and mix it only, don’t knead. the dough should be soft and but still a touch dry. Cover and keep it aside for 30 mins.
Once the dough is rested, divide it into 8 equal parts. Cover them with a damp cloth. Take one ball flatten it and roll it into 7-inch diameter discs.
Take one disc on the working surface, brush it with oil on top, place another rolled disc on it, again apply some oil. Repeat until you have 4 discs.
Now roll layered disc not too thick or not too thin disc, about 12 to 13-inch diameter circle. Using a pizza cutter, divide it into four and cut them up into 16 wedges.