Sift the chapatti flour and salt together in a large bowl, gradually add the water and knead into a hard, elastic dough. Cover the bowl with cling film or aluminum foil and leave to chill for 2-3 hours in a refrigerator.
Then, break off a lump of the dough and form into a ball about 9 cm/31/2 inches in diameter, sprinkle a little chapatti flour into your work surface and roll the dough out into a thin circle. The dough should be as thin as possible at this stage.
Heat the ghee in a small saucepan and as soon as it has melted, use a pastry brush to spread some of it on the dough. Now roll the dough from one end to form several layers.
Hold one end of the dough with your thumb and first finger and wind the other end round and round to form another ball of dough. Flatten the ball that you have now made, roll it out again and coat once again with ghee.
Roll it up once more and wind it round and round to form a ball. Then roll the whole circle out to about 20 cm/8 inches in diameter, about 0.5-1 cm/1/4-1/2 inch thick. Repeat the process.
Heat a little ghee in a frying pan and fry the parathas for about 2-3 minutes on each side until crisp.