Take flour, a tsp of ghee, salt in a mixing bow and mix well and then sprinkle water enough to make a smooth dough. But let it be stiff, not too soft. Otherwise it will be difficult for handling and the layers wont form after cooking. Keep aside covered for 10 mins.
Next, knead the dough once 10 mins over. Divide into 4 equal sized balls. Roll into big circle, as big as our tawa.
Then apply 2 tsp - 1 tbsp of ghee evenly on the top. If you skimp in ghee quantity, the layers won't be created. either use your hands to spread or a brush [like I did ;) ]
Sprinkle a tsp of flour and spread the flour evenly and start making pleats. The more thin the roti is and small the pleats are, you will get layers accordingly.
After fully done, twist and coil (roll) to make a flat round.
Roll carefully, without applying too much pressure to ensure the layers are still there.
Heat tawa and drizzle oil and cook in medium flame(with oil drizzled) both sides until golden brown.
Use the spatula and gently press while cooking to ensure even cooking.