The exact amount of water depends on the quality of flour and surrounding atmosphere. Add water by ½ tablespoonful at a time, as you may need little less or more water.
When rolling the dough first time, try to roll the dough thin so that you are able to see the board through it.
Before each fold, the ghee and flour spreading process should be applied twice i.e. spread ghee, sprinkle flour, spread ghee sprinkle flour and then fold.
Over baking will destroy the flavor and layers of bakarkhani, so be cautious.
Please take into consideration that many factors such as quality and type of ingredients, time and temperature influence the outcome of a recipe.