Add all ingredients to a large bowl.

Mix well with hands. If it looks dry, add water.

Keep mixing till all loose bits of dough is gone.

Take the dough out onto a clean surface dusted with flour. Knead dough till smooth

Put dough back into the bowl and cover with a clean damp cloth. Keep out for at least 1 ½ hour. This process makes the dough soft and pliable.

After the dough has set, place on a clean flat surface dusted with flour and Knead into a log.

Roll out a portion of the dough into a circle using a rolling pin. Spread ½tsp of ghee on dough circle and roll up using your hands.

Stretch the rolled dough out and roll to make a snail shell. This will create layers when rolled out and cooked.

Press with hands.

Roll out with rolling pin.

Rub some ghee on flat pan and fry for 2 min on medium heat.

Flip over. If the paratha looks dry, spread ½ tsp of ghee on the cooked side. Flip again and if it's dry do the same with the ghee.