Laccha Paratha

Combine atta flour and salt in a large mixing bowl. Gradually add water, mixing with your hands until a shaggy dough forms.

Transfer the dough to a clean, lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. During the last few minutes of kneading, incorporate 10 grams of ghee into the dough to make it pliable.

Cover the kneaded dough with a damp cloth and let it rest at room temperature for at least 30 minutes.