Parathas are a bit trickier. Start with balls of dough a little less than twice the size of your chapati balls. Flour the surface, flatten the ball of dough and roll into a circle about 6 inches in diameter. Smear the top with ghee and fold in half. Smear again with ghee and fold into a wide triangle. Smear again and fold into a smaller triangle. Repeat till you have all at this stage.

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