After the dough is well rested, knead it again till soft and smooth.
Divide the dough into equal sized balls.
Taking one ball at a time, dust it with dry flour.
Roll, apply ghee and fill the stuffing.
Bring the edges together in the center, seal it properly. Remove excess dough, if any.
Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.
Heat tawa on a high flame. Place the paratha over hot tawa and cook for about half a minute or till the other side starts to bubble a bit.
Flip the paratha and cook on the other side on a high flame.
When both the sides are cooked (starts getting the brown spots), lower the flame and apply ghee on both the sides one by one.
Lower the flame, cook on both sides till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.
Make all the parathas in a similar way using remaining dough balls.
Serve hot with curd, butter and pickle.