In a large mixing bowl, combine 250 grams of whole wheat flour (atta), 1 teaspoon of salt, and 1 tablespoon of oil. Gradually add water (approximately 150 ml) and knead the mixture into 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 shape them into balls. Roll out each ball into a thin, round disc (approximately 15 cm in diameter) using a rolling pin.
Apply a thin layer of ghee or oil on the rolled-out dough and sprinkle some dry flour on top. Fold the dough into a semi-circle and then fold it again to form a triangle. Roll out the triangle gently to maintain its shape.
Preheat a tawa (flat 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 1-2 minutes, applying some ghee or oil on the surface. Press the paratha gently with a spatula to ensure even cooking.
Flip the paratha again and apply ghee or oil on the other side. Cook until both sides are golden brown and crispy.
Remove the paratha from the tawa and serve hot with your choice of curry, dal, or yogurt.