Make the Dough: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Pour in the melted ghee and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
Knead and Rest: Gradually add the warm water, mixing until a medium-stiff dough forms.
Transfer the dough to a lightly floured surface and knead for 10 minutes until silky smooth.
Shape it into a ball, coat lightly with ghee, cover with an inverted bowl, and let it rest for 30 minutes to 3 hours.
Prepare Paste and Portions: After resting, knead the dough briefly and divide it into eight equal portions.
Roll each portion into a smooth ball and cover with plastic wrap.
In a small bowl, cream the softened butter with the cornstarch or arrowroot until you have a smooth, uniform paste.
Shape the Parathas: Flatten one ball of dough, dust with flour, and roll it into a 7-inch / 17. 5 cm circle.
Spread 1 teaspoon (5 ml / 0.2 fl oz) of butter paste evenly over the surface. Make a single cut from the center to the edge. Starting at the cut, roll the dough tightly into a cone. Stand the cone on its base and press down to form a flat, layered patty.
Chill the Patties: Place the shaped patty on an oiled plate and cover with plastic wrap.
Repeat with all dough balls, arranging them in a single layer.
Refrigerate for at least 2 hours or up to 24 hours. This chilling step is crucial for creating flaky layers!
Heat the Ghee & Roll: About 10 minutes before cooking, remove the patties from the fridge.
Pour ghee to a depth of 0. 5 inch / 1. 5 cm into an omelette pan and heat over medium-low heat to 330°F / 165°C.
While it heats, take one patty, dip it in flour, and roll it out to a 6-inch / 15 cm circle.
Shallow-Fry to Perfection: Gently slide the paratha into the hot ghee.
Using a slotted spoon, immediately begin to gently press down on the surface to help it puff and separate into layers.
Fry for 2–3 minutes per side until the crust is crisp and a beautiful golden-brown.
Serve and Repeat: Remove the paratha and let it drain on a wire rack or place in a cloth-lined basket to keep warm.
Repeat the frying process with the remaining parathas and serve immediately for the best texture.
Don't skip the chilling time! Refrigerating the shaped patties for at least 2 hours solidifies the butter paste, which is the secret to creating distinct, flaky layers when fried.
While frying, gently press down on the paratha with a slotted spoon. This submerges the dough in the hot ghee, forcing the layers to separate and puff up dramatically.
