In a wide bowl, whisk flour, pepper, cumin, ajwain, salt, and semolina if using.

Add room-temperature ghee. Rub between your fingers until the mix looks like damp breadcrumbs and holds a clump when squeezed.

Add water one tablespoon at a time. Knead 4 to 5 minutes until the dough is firm, smooth, and slightly tight (not soft like chapati dough). Cover and rest 15 to 20 minutes.

Knead the rested dough for 30 seconds. Divide into 3 or 4 equal balls.

Roll each ball into a thin round about 8 to 9 inches wide. Keep unused dough covered.

Stir melted ghee and rice flour into a smooth slurry with no dry lumps.

Stack rounds with slurry brushed edge to edge between each sheet and on top. Roll the pin once lightly over the stack to even the layers.

Roll the stack into a tight cylinder (Swiss-roll style). Brush the outer edge with a little water and pinch to seal.

Cut the log into 1/2-inch thick coins. Place cut-side up and gently flatten each into a 3 to 4 inch round puri without smearing the pinwheel.

Heat oil in a heavy kadai on medium heat until a tiny scrap of dough rises steadily (not burning instantly).

Fry puris in batches without crowding, turning often, until golden on both sides and crisp through. Drain on a rack.

Cool completely before storing in an airtight tin at room temperature up to 10 to 14 days in a dry kitchen.