Incorporate 1 tablespoon of ghee and the water needed to form an elastic mass. Work the dough briefly on a slightly floured surface. Roll the roller into a rectangle of 60 x 30 cm. Soften the remaining ghee until it has an elastic consistency and spread it all over the dough. Make Swiss-style rolls and cut the dough into 6 equal pieces.
Crush the ends of each roll so that the ghee does not come out. Lightly enharine the work surface and roller and extend each roll until it forms a webel of some 15 cm in diameter. Enharine slightly every paratha.
Heat a thick-bottomed frying pan over medium heat and melt some of the remaining ghee. Tote the parathas one at a time, crushing them lightly with a clean napkin or spatula, trying to get the dough to be snifadded. It should be enough with a little more than a minute on each side. Parathas can be served as a substitute for rice. Serve with the kebabs, with a dry curry and with pickled plates and sauces to spread and wet.
You can prepare the dough the day before and store it in the refrigerator.
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