Sift the flours and salt into a bowl. Make a well in the center and  add 2 tsp of unmelted ghee.

Fold it into the flour to make a crumbly texture. Gradually add water to make a soft, pliable dough.

Knead until smooth. Cover and leave to rest for 30 minutes.

Divide the dough into 12-15 equal portions and keep covered. Take one portion at a time and roll out on a lightly floured surface to about 4 inch in diameter.

Brush the rolled dough with a little of the melted ghee or sweet butter and sprinkle with flour.

With a sharp knife make a straight cut from the center to the edge and roll the two halves into a cone shape.

Now roll the triangular pieces from all the sides and the center, on a lightly floured surface, till all the sides are equally thick again.

Heat a griddle and cook one paratha at a time, placing a little of the remaining ghee along the edges.

Cook on each side until golden brown.

Serve hot.