In a large bowl, whisk together the all-purpose flour and salt.
Pour in 6 tablespoons (90 ml / 3 fl oz) of the melted butter and mix with your fingertips until the flour resembles coarse breadcrumbs.
Gradually add the warm water, mixing as you go, until a soft, slightly sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm spot for 1 hour.
After the first rest, divide the dough into 10 equal-sized balls.
Place them on an oiled baking sheet, cover with a clean tea towel, and let them rest for another 20 minutes.
Lightly oil your work surface and rolling pin. Take one dough ball and roll it out as thinly as possible into a large circle, about 7-8 inches in diameter.
Brush the entire surface generously with some of the remaining melted butter.
Tightly roll the buttered circle into a long, thin 'cigar'.
Then, take one end and coil it inwards to form a tight spiral, tucking the end underneath. It should resemble a snail shell.
Place the coil back on the baking sheet and repeat with the remaining dough balls.
Gently flatten one of the coiled dough balls with your palm.
Roll it out into a 6-7 inch circle, being careful not to press too hard to preserve the layers.
Place on a piece of wax paper and repeat with the rest, stacking them with wax paper in between.
Heat a non-stick frying pan or tawa over medium heat.
Brush both sides of a paratha with melted butter and place it on the hot pan.
Cook for about 2-3 minutes, flipping halfway through, until both sides are golden brown and flecked with charred spots.
Remove the paratha from the pan.
While it's still hot, gently scrunch or 'clap' it between your hands to fluff it up and separate the layers.
Place in a foil-lined container to keep warm while you cook the rest.
Don't skip the resting times. Allowing the dough to rest is crucial for developing gluten, which makes the parathas soft, pliable, and easy to roll.
Keep the dough soft. The initial dough should be soft and slightly sticky. A stiff dough will result in hard, dense parathas instead of light and airy ones.
