Knead the dough again briefly. Dust with dry flour and roll out a large, thick circle. Spread 1 tablespoon of ghee over the surface and sprinkle some dry flour on top. Using a knife, cut from the center of the circle to the outer edge.

Starting from the cut edge, roll the dough inward to form a spiral. Press the spiral into dry flour to make a dough ball, then roll it out into a thick paratha.

Heat a skillet over medium heat. Cook the paratha on both sides until lightly golden. Then, add oil or ghee as needed and press gently with a spoon, cooking both sides until golden and crisp.