Transfer the dough ball to the rolling mat. Roll it into a log and divide it into 5 parts.
Gently pull the sides towards the centre, tucking loose ends underneath. Shape all the small dough balls in the same manner.
Brush them with oil. Cover them with a damp cloth. Allow them to rest for 10 minutes.
Take one dough ball and keep the rest of them covered.
Place the dough ball over the greased rolling mat. Flatten it a little with your fingers.
Roll it out into a circle. Brush melted ghee over it. Sprinkle all-purpose flour.
Then lift one end and start making pleats. Roll the pleated dough into a ball (like a pinwheel). Tuck the end at the bottom.
Flatten the dough ball a little with your fingers. Roll it out into a circle.
Note: While rolling the paratha, grease the rolling mat and rolling pin with oil to avoid sticking.
Heat a tawa over medium flame. Carefully place the paratha on it.
Cook for a few seconds. Then flip and cook the other side for a few seconds.
Pour a little oil around the paratha. Cook until it becomes slightly golden.
Then again flip it and pour oil around the paratha. Cook until golden.
Flip again and cook for a few seconds until the paratha becomes crisp and golden in colour.
Make all the parathas in the same manner.