Ingredients:
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1 c Whole wheat flour
Ghee
Water

Method:
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Make chappati dough. Divide into 6 parts and make balls. Flatten and
roll each.

Spread ghee over them and fold. Roll again.

Heat the paratha on a griddle like you would a chappati, but spread some
ghee over the top side. Turn and spread ghee on the other side. Fry
until the bottom is crisp and golden, then turn and fry the remaining
side.

Repeat with all six.

Serve at once, since they lose crispness if stored.