Add flour, egg, melted ghee, sugar, water, and salt into a bowl of a stand mixer.

Mix together, then turn onto a lightly floured surface and knead for approximately 10 minutes. Alternatively, use a dough hook and mix for 10 minutes or so. Whichever method you use, the dough is ready when it is smooth, elastic, and soft.

Let the dough rest for just 10-20 minutes. Then, divide into 10-12 balls. Coat each ball generously with ghee butter and place into a well-greased container. Cover with cling film and refrigerate minimum 3 hours or ideally overnight.

When ready to form the rotis, spread softened ghee on your work surface. Make sure you have plenty of ghee by your side. If at any point, you begin to feel resistance with the dough, feel free to add ghee. It will make the dough easier to work with and add flavor all at the same time. Also, although this sounds complicated, know that, in the end, you're going to smash it all down and fry it. There's nothing difficult here and it doesn't need to look amazing at any stage! The important thing is to get as many layers as possible into the dough for maximal flakiness at the end!

Begin by flattening the first ball into a disc. Then slowly begin to stretch the disc into a circle from the center out. You can use the heel of your hands or fingers to push. Keep going with this motion until the circle is fairly thin. Then proceed by gently lifting an edge of the circle and pulling, again and again around the circle until the dough is almost translucent. A few rips may happen, but don't panic.

Now the name of the game is adding layers - lots and lots of layers. You can do this in two different ways. First, you can (as shown in the pictures) form a lot of wrinkles by pushing the dough from the bottom to the center and then from the top down to the center. Another technique is to roll from the bottom to the center and then from the top to the center. It doesn't need to look amazing, you just need to make sure you get lots of layers in the dough. These will give the roti paratha its flakiness. Finally, if the log shrunk while you did this, feel free to stretch it back out to its original length.

Finally, you'll create the spiral that gives the roti its signature look. To do that, hold one end of the log firmly in place. Spiral the log around and around this center until you have a circle. Firmly tuck the loose end into the bottom of your spiral.

Repeat with the rest of the dough balls.

When ready to cook, take one roll and flatten it into a circle roughly 6-8 inches across (make sure it will fit into your frying pan). Heat some ghee or high smoke point oil in a pan on medium heat. Place the flatten dough on the pan, cook for several minutes until brown edges start to appear and then flip and cook the other side. It will probably puff up a bit as the air fills the layers you created.

When cooked, take the Roti Paratha and place both hands around it and squeeze it to the center. This helps open up the flaky layers creating a fluffy bread. Place under a towel to keep warm!