Paratha

Combine whole wheat flour and salt in a large bowl. Gradually add warm water while mixing with your hand until a soft, pliable dough forms. Knead for eight minutes until smooth and elastic, then cover and rest for thirty minutes.

Divide the dough into four equal balls. Roll each ball into a thin circle about eight inches in diameter. Spread a tablespoon of ghee evenly over the surface.

Fold the circle in half, then in half again to form a triangle. Roll out this triangle into a larger triangular shape about a quarter-inch thick, dusting with flour as needed to prevent sticking.

Heat a tawa or flat griddle over medium-high heat. Place the paratha on the dry tawa and cook for one minute until small bubbles appear on the surface.

Flip and brush the cooked side with ghee. Cook for another minute, then flip again, brushing ghee on the second side. Press gently with a cloth to ensure even cooking until both sides are golden brown with crispy spots. Serve hot.