Dip this into the dry flour and roll out gently, evenly. It should be thicker than a chapati and thinner than a naan. Increase the heat of the frying pan to the maximum setting.
Carefully pick up the paratha and flip from hand to hand to get rid of any excess flour.
Place it on the frying pan. When it changes colour, turn it over. Let it cook for 10-12 seconds and flip it over again - it will be semi-cooked.
Now, brush over a little oil. Flip the paratha and brush the other side with oil.
Let it cook for about 10-20 seconds. Now repeat for the other side until your paratha is golden all over and crispy.
Finish by smearing on a teaspoon of ghee or butter. Make the rest of the parathas using the same process.