2 1/4 cups whole wheat flour (gehun ka atta)
1 tsp salt
3 tbsp oil
Warm water for kneading
Oil for shallow frying
Sieve the flour and salt together in bowl. Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside for 20 minutes.
Knead again and divide the dough into 8 portions. Shape each into a round ball
Take a ball of the dough. Roll it into a circle almost of the size of a phulka. Apply ghee to it and sprinkle some dry flour on top.
Make a cut from the center to the circumference. Fold it to a triangle and repeat the same triangle with whole round of dough. Hold the triangle in left hand and from right hand try to seperate the layers from the bottom of the triangle
Carefully push the upper part till it becomes a ball again, take care that the top remains in the center and the bottom part makes rounds around it. This part is a bit difficult and can be mastered by practise. Do not apply too much pressure, otherwise the layers stick to each other. Roll this to a big paratha again.
Heat the tava till it is very hot. Add the paratha
When some small bubbles appear on it, put it upside down and apply some ghee.
Fry till the paratha is done from both sides.