Combine all purpose flour, salt, sugar, ghee, and milk in a mixing bowl.

Mix well and add water gradually to form a smooth dough.

Knead the dough well, cover with a wet muslin cloth, and let it rest for 30 minutes.

Place the dough on a work surface and flatten it with your palms.

Dust with flour and roll into a large rectangular shape.

Spread melted ghee generously over the surface using a pastry brush and sprinkle some flour over it.

Fold one end of the dough to the center, brush ghee, and sprinkle flour.

Fold the other side over, overlapping the first fold to form a vertical rectangle.

Brush with ghee, sprinkle flour, and fold into a square.

Dust with flour, transfer to a plate, and refrigerate for 20 minutes.

Repeat the rolling and folding process twice more, refrigerating after each folding.

Roll out the dough to medium thickness, dusting with flour.

Cut out parathas using a cookie cutter or cake ring.

Rest the cut parathas in the fridge for 20 minutes.

Preheat an iron tawa on medium-high heat.

Place the paratha on the preheated tawa and cook for a minute on each side.

Drizzle ghee generously and cook until golden brown and layers are visible.

Remove from the tawa and transfer to a paper towel.

Lightly crush the paratha to see the layers before serving.

Serve hot with your favorite curry or side dish.