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1
Mix flour and salt; create well and gradually add water while mixing until shaggy dough forms.
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2
Knead dough 5 minutes until smooth and elastic; rest 10 minutes under damp cloth.
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3
Divide into 8 equal balls; flatten one between palms into thin disc.
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4
Heat cast-iron tawa or skillet over medium-high heat until smoking gently.
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5
Place paratha on tawa; when bubbles form, flip and drizzle 5ml ghee around edges; flip again.
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6
Crisp both sides, pressing gently with cloth or spatula until light brown spots appear, 2–3 minutes per side.
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7
Transfer to warm plate; repeat with remaining dough.
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8
Serve immediately with curry, raita, or pickled vegetables.