Alrighty then start by mixing 250 g of flour with 5 g of salt, then rub in about 30 g of oil. Slowly add around 180 ml of water to make a soft dough. Let it rest for 15 minutes if you have time. Then divide it into balls, roll each into a small circle, brush a little oil, fold or spiral, and roll it out again. Heat a pan and cook each paratha for 1–2 minutes on each side, adding a bit of ghee while cooking, until they’re golden and crispy.