Indian Roti Paratha

Combine warm water, salt, and sugar in a bowl to create a liquid base. Add flour to a large mixing container; incorporate 3 1/2 tablespoons of melted ghee using your fingertips to distribute it evenly.

Combine the egg and 1 teaspoon of water in a separate bowl; whisk them together until well-mixed. Gradually add this egg mixture to the flour mixture, blending it in thoroughly while kneading until you achieve a soft and pliable dough consistency.

Divide the dough into individual portions, shaping each one into a ball. Place these balls in an oiled bowl and let them rest for 2 to 3 hours, allowing the dough to relax and become more manageable.

On a flat surface greased with oil or cooking spray, take one of the dough balls and flatten it using your palm to create a thin, circular shape. Place 1 teaspoon of melted ghee in the center of this circle.

Fold the edges of the roti over to create a square shape, repeating this process with each remaining dough ball.

Heat 1 tablespoon of ghee in a skillet or griddle over medium heat; cook the roti for 1 to 3 minutes on each side, until it's lightly browned.