Add flour to a large mixing bowl. Stir in salt and sugar. Mix in oil. Using your hands or a stand mixer fitted with a dough hook. Slowly add just 1 cup of the warm milk. Knead the dough and add more milk as needed to make a very smooth and silky dough.

Form dough into a small ball and place in a bowl. Rub the top of the dough with a bit of oil. Press a plastic wrap to the top of the dough or cover with a damp cloth OR both! This dough needs to rest for a good 1-2 hours. Sometimes I make it the night before for a very long resting time.

Divide dough into 8 equal pieces. You can either eye it or weigh each ball of dough. Place each ball onto a parchment or lightly oiled baking sheet. Cover well with plastic wrap and let rest for 1 hour.

Take one of the balls of dough and dust with flour. Press flat with fingertips, then with a rolling pin or dowel roll into a 9-10 inch circle. Using your fingertips or a pastry brush, lightly coat with ghee. Sprinkle with flour (very important!). Beginning at one end begin to fold the large round like you would fold a fan. Press each fold down with fingertips. Once the round is completely folded begin to gently stretch the dough to make a long 12-14 inch rope of dough. Then roll up the dough like a jelly roll or cinnamon roll. Take the end piece and tuck it under the roll into the center hole. Gently press the dough to flatten slightly and return to the lined baking sheet. Repeat until all of the round dough balls have been layered and rolled. Cover with plastic wrap and let rest for another hour or so. Resting will allow the dough to relax making it easy to roll out thin.

Heat a large skillet or griddle until hot. Roll out each of the cinnamon rolls shaped pieces of dough into another 12-14 inch thin round. Place on the hot griddle. When bubbles begin to form and the bottom is just lightly browned, spoon about 1/2 tsp or more of ghee on top of the paratha. Use the back of a spoon to spread ghee over the top of the paratha. Gently flip the paratha over and spoon another 1/2 tsp of ghee over the top using the back of the spoon to spread. Lift gently onto a clean platter. Repeat until all of the 8 paratha's have been cooked.