|Whole meal flour||3 Cup (48 tbs)|
Sieve the flour with the salt. Apply ghee to the flour. Add water and make a soft dough. Divide the dough into 10 to 12 portions.
Roll each portion into 125 to 150 mm. (5" to 6'') diameter rounds and brush with melted ghee.
Fold into half. Brush with melted ghee and fold again.
Roll out and cook one paratha at a time on a hot tava (skillet can be used as an alternative), turning once.
After a minute, add a little ghee around the edges of the paratha, which should swell up.
Turn again and fry the other side also. When brown patches appear on both sides, the paratha is ready.
Repeat for the rest of the dough.