In a large bowl, combine flour and salt. Rub in 2 tablespoons ghee with your hands. Slowly add water until a smooth and elastic dough forms. Add a little more water if too dry and more flour if too sticky. Cover the bowl with a wet kitchen cloth and let rest 1 hour.

In a small bowl, combine sugar and cinnamon.

On a lightly floured surface, divide the dough into 6 equal portions.

Working with 1 piece at a time, roll into a 9 inch circle. Brush the surface with ghee and sprinkle with the cinnamon sugar mixture. Starting at one side, fold the dough into 1/4-1/2 inch pleats, like an accordion. Seal together the beginning and ending folds. Roll the dough end to end in the shape of a snail. Flatten and roll into a 6-7 inch circle. Repeat with remaining dough.

Heat a large skillet over medium heat. Once heated, add a paratha. Cook until bubbles start to appear. Brush with ghee and flip. Brush with more ghee. Cook until lightly browned on both sides, 30-40 seconds.

Serve immediately or at room temperature.