Brushing the rolled-out dough with ghee and coiling it up creates flaky layers in these unleavened Indian flatbreads.

Combine in a medium bowl:

Add:

Mix until the dough is very smooth. Cover and let the dough rest for 20 minutes.

Melt and keep warm:

Divide the dough into 8 equal pieces. Working with one piece at a time (keep the remaining pieces covered), roll out the dough as thinly as possible into a round. Brush with the melted butter, then roll up jelly-roll style. Wind the resulting log of dough around itself into a coil. Roll out the dough into a roughly 6- to 7-inch round. You may find it easier to use your fingers and the heel of your hand to spread the dough into a round. Do not overflour the work surface; some sticking is fine as it will help you roll the dough thinner. Brush both sides of the round with melted butter. Repeat with the remaining dough, stacking the parathas on top of one another with pieces of parchment or wax paper in between.

Heat a dry skillet over medium heat until hot. Place one paratha in the skillet and cook until unevenly browned on the bottom, about 2 minutes. Flip and brown the second side. Repeat with the remaining parathas.