Flour: 100 gms
Ghee: 50 gms
salt to taste
water to knead

Direction 

Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Always keep covered with a moist cloth, and see that the cloth is kept moist. One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump means this size.  For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then. 
Roll a thick roti . Place a tbsp. of filling at centre. Brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently. Dust with dry flour, proceed to roll to 6" diameter. Then Heat a heavy griddle, place paratha on it. Allow one side to cook have brown golden patches. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done. 



*** For Details about Ingredients , check your nearest Indian Store