In a large mixing bowl, combine 2 cups of whole wheat flour (atta) and 1 teaspoon of salt. Gradually add water (approximately 1 cup) and knead the mixture until it forms a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
Divide the dough into 6 equal portions and roll each portion into a smooth ball.
Lightly dust a rolling surface with flour. Take one dough ball and roll it out into a circle of about 15 cm in diameter.
Spread 1 teaspoon of softened butter evenly over the rolled-out dough. Fold the dough in half, forming a semi-circle. Spread another teaspoon of butter on the semi-circle and fold it again into a triangle.
Dust the triangle with some flour and gently roll it out, maintaining the triangular shape, until it is about 20 cm in size.
Preheat a tawa or non-stick pan over medium heat. Place the rolled-out paratha on the tawa and cook for 1-2 minutes, or until small bubbles appear on the surface.
Flip the paratha and cook the other side for another 1-2 minutes, or until it turns golden brown and develops small brown spots.
Apply a thin layer of butter on the cooked paratha and transfer it to a serving plate. Repeat steps 3-8 for the remaining dough balls.