Divide dough into 8 equal pieces roughly (85 g) and form dough balls.
Pour and rub vegetable oil across a large, clean working surface to help stretch the parotta and prevent sticking. Place one dough ball onto the oiled surface and roll into a thin rectangle as thin as you can get it with a rolling pin.
Next, use your hands to slowly stretch and pull each corner of the parotta even thinner and then press the corner firmly into working surface as to not allow it to shrink back. You want the parottato be so thin that you can see your fingers through the parotta dough (maximum thickness ⅛"). The thinner you can stretch out the dough, the more flaky layers you will get. Don't worry about small little holes that may form when stretching the dough. If the dough resists too much, it means that it needs more time to relax before ready to work with.
Use a brush to spread ~1 teaspoon of the melted ghee/ flour mixture across the thin dough. If the ghee was sitting for a long time in a cold temperature, it may need to be reheated until it is back in its liquid form.
Create small pleats starting from one end of the rectangle, holding each pleat until you get to the opposite side.
Once pleated, hold the two ends of the dough which should now be a long pleated rope. Gently swing the rope up and down to elongate and stretch the dough a little bit more.
Starting from one end of the rope, start coiling the dough into a tight spiral, tucking the end of the rope to the underside spiral.
Repeat steps with the remaining 7 dough balls and let spirals rest for another 15 minutes.