Mix refined flour, whole-wheat flour and semolina. Add salt, two tablespoons of ghee, milk and knead into a stiff dough.
Cover and keep aside for thirty minutes. Divide dough into eight equal portions, roll in refined flour and rest for ten minutes. Roll out each portion into a thin chapatti and apply ghee.
Dust with some flour and fold into half. Apply some more ghee, dust with flour and fold further into half lengthwise. Stretch and roll in a spiral and make a ball.
Press lightly with hand and roll out into a parantha.