If the dough was prepared the day ahead, let come to a warm room temperature. So if your kitchen is cold, place the dough in a warm area, or you can even microwave it for 10 second intervals. Warm dough is more elastic and easier to work with.
Clean a 2-inch × 2-inch (5cm x 5cm) surface, and coat it with a 12-inch circle (30 cm) of ghee (about 2 tablespoons). Coat hands liberally with ghee.
Stretch the dough into a sheet; put 1 teaspoon of ghee in the center of the buttered work area.
Arrange one dough ball in the center. Press with your buttered palm to flatten dough into a 6-inch (15cm) disc, less than 1/4 inch (5mm) thick, slightly thinner around edges.
Pull and stretch it from the center outwards. Make sure most of the dough is paper thin by moving around the dough perimeter with your fingertips and thumbs, lifting thicker edges, pulling outwards to thin, and gently pressing against the table to adhere.
Systematically, slowly, work your way around the perimeter of the dough circle, pulling outwards to thin the dough. For the first few rounds, pull 3 to 4 inches (about8 to 10 cm) each time, making it thinner and thinner.
As it gets thinner, it will be obvious where the thicker parts of the dough are. Focus on those areas. Keep going until you achieve a paper thin sheet. It should reach about 2 feet in diameter. Use the tips of your fingers to smooth the thicker part paper thin.
Using two hands, fold the top quarter of dough over itself, almost reaching the middle of the sheet. Fold top edge over again to meet the top edge. Then repeat with other sides to create a square multi-layered square of dough about 6 to 8 inches (about 16 to 20 cm). Each time you fold, try to capture some air in-between layers.