In a large mixing bowl, combine 250 grams of whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of oil. Gradually add water and knead the dough until it becomes soft and pliable. 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.
Take one dough ball and roll it out into a thin, round disc of about 20 cm in diameter using a rolling pin.
Apply a thin layer of ghee or oil on the rolled-out dough. Sprinkle some dry flour on top and then make small pleats by folding the dough like an accordion.
Roll the pleated dough into a spiral shape, tucking the end underneath. Gently press the spiral dough ball and roll it out again into a 15 cm diameter disc, taking care not to press too hard to maintain the layers.
Heat a tawa or griddle over medium heat. Place the rolled-out paratha on the hot tawa and cook for 1-2 minutes until small bubbles appear on the surface.
Flip the paratha and apply a thin layer of ghee or oil on the cooked side. Cook for another 1-2 minutes until golden brown spots appear on the other side. Apply ghee or oil on this side as well and flip again, cooking for another 30 seconds.
Remove the paratha from the tawa and gently crush it between your hands to separate the layers. Repeat the process for the remaining dough balls.