Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the atta, water, yogurt, oil and salt.

In a large bowl, mix the flour, oil and salt with ³⁄₄ cup warm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, ¹⁄₂ tablespoon at a time. Divide the dough into 8 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes. The dough should be soft.

Lightly dust a clean surface with extra atta and begin rolling one ball of dough at a time. Each piece of dough should be flattened to be about 5 inches wide. Brush the disk with melted ghee and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold in half. Fold again making a triangle and roll out so that it is half as thick as when rolling started.

Heat a large frying pan over medium-high heat. Add one or two pieces of rolled dough to the dry pan and cook until bubbles start to form and the dough turns whiter in color, flip over. The cooked side should be puffy in places and leopard. Use the back of a spoon to lightly coat one side of the paratha with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.