In a large mixing bowl, combine 2 cups of whole wheat flour (atta), 1 teaspoon of salt, and 1 tablespoon of oil. Gradually add water (approximately 1 cup) and knead the mixture into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 20-30 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 8-10 inches in diameter using a rolling pin.

Apply a thin layer of ghee or oil on the rolled-out dough. Sprinkle some dry flour over the ghee or oil.

Starting from one end, make small pleats by folding the dough, working your way to the other end. You should have a long, pleated strip of dough.

Roll the pleated strip into a spiral, tucking the end underneath. Press the spiral gently to flatten it.

Roll out the spiral into a 6-7 inch diameter paratha, taking care not to press too hard and maintaining 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 cook the other side for another 1-2 minutes, applying ghee or oil on both sides as needed.

Press the edges of the paratha gently with a spatula to ensure even cooking. Cook until both sides are golden brown and crispy.

Remove the paratha from the tawa and gently crush it between your hands to separate the layers. Serve hot with your choice of curry, dal, or yogurt.