1 c Whole wheat flour
Make chappati dough. Divide into 6 parts and make balls. Flatten and
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
Repeat with all six.
Serve at once, since they lose crispness if stored.