In a bowl, combine flour and salt.

Gradually add warm water and knead to form a smooth, non-sticky dough.

If needed, adjust flour or water to achieve the right consistency.

Shape the dough into a ball, cover with cling film, and let it rest for 30 minutes.

Divide the dough into four equal portions.

Shape each portion into a smooth, round ball and keep covered.

Roll out one ball into a thin circle (about 3mm thick).

Spread a thin layer of ghee over the circle, leaving a small border.

Roll the circle tightly into a snake shape and pinch the seam to seal it.

Roll the snake into a tight, overlapping coil, and flatten it gently.

Repeat steps with the remaining dough balls.

Heat a tava or cast-iron pan over medium-high heat.

Lightly grease the tava with ghee, wiping off excess with a paper towel.

Roll out one coil into a circle (about 3mm thick).

Carefully place the dough on the hot tava.

Cook for about 20 seconds per side, until slightly charred.

Reduce heat to medium-low.

Continue cooking, flipping every 10 seconds, until the paratha is golden brown and cooked through.

Place the cooked paratha on a clean tea towel and cover to keep warm.

Repeat with the remaining parathas, greasing the tava as needed.