In a large mixing bowl, combine 2 cups of whole wheat flour (atta), 1/2 teaspoon of salt, and 1 tablespoon of oil or ghee. Mix well.
Gradually add water (approximately 3/4 cup) to the flour mixture and knead it into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into equal-sized balls (approximately 8-10 portions).
Roll out each dough ball into a circular shape using a rolling pin and dusting with some dry flour to prevent sticking. The rolled-out paratha should be about 15-20 cm in diameter.
Heat a tawa or flat non-stick pan over medium heat. Place the rolled-out paratha on the hot tawa and cook for 30-40 seconds or until small bubbles appear on the surface.
Flip the paratha and cook the other side for another 30-40 seconds. Apply a little ghee or oil on the surface and flip it again.
Press the paratha gently with a spatula, allowing it to puff up and cook evenly. Cook until both sides have golden brown spots.
Remove the paratha from the tawa and place it on a plate. Repeat the process for the remaining dough balls.
Serve the parathas hot with your choice of side dish, yogurt, or pickle.