Ghee, or clarified butter, can be kept for extended periods without refrigeration. Ghee has a slightly different taste than just normal butter, which is why I made it to use in the bread recipe. It also has a high smoke point, which makes it a good fat for frying.
It’s not known exactly when or how ghee was invented (or by whom), but it is mentioned in quite ancient Indian texts. For more info, check out this article on butter and ghee.
I followed the excellent tutorial written by Sala at Veggie Belly. However, I’ve included my own write up and photos below.