Basic Paratha (Indian griddle bread with ghee)

Combine the atta and salt in a bowl. Add ½ cup (100 ml) water and knead to make a medium-soft dough.
Cover with a damp cloth and set aside for 15 minutes.

Divide the dough into 6 portions and shape into balls. Roll out into 3-inch (7½-cm) rounds.
Brush the surface of each with ¼ teaspoon ghee, then fold in half and then again in half to make a triangle.
Roll out these triangles to bigger triangles with each side measuring 5 to 6 inches.

Place a nonstick griddle over medium heat and let it heat for 2 minutes.
Place a dough triangle on it and cook for 1 minute, turn it over, and drizzle ¼ teaspoon ghee all around the edges.
Turn again and drizzle ½ teaspoon ghee all around.
Cook until both sides are light golden brown.
Repeat with the remaining dough triangles.

Serve hot.