Mix together wheat flour, salt, oil in a wide mixing bowl.

Pour water little by little as needed & make a stiff non sticky dough.

Knead well to make the dough soft and pliable. If the dough is hard or dry knead with moist fingers.

When you press down the dough with a finger, you must feel it is soft and dent easily.

Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.

You can also grease the ball with a few drops of oil and cover.

Knead the dough lightly & divide to 8 parts.

Then roll to balls & keep them covered.

Take a few tbsp of flour to a small bowl & flour the rolling area lightly.

Dip a ball in the flour and dust off the excess. Too much flour on the parathas can make them hard.

Place the ball on the rolling area and flatten it slightly with fingers.

With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches. Do not put pressure on the dough, roll it with light hands.

Apply ghee all over the paratha and fold ⅓ part of it. (check step by step photos in the post)

Then apply the ghee to the folded part as well & repeat folding the other ⅓ part.

Apply ghee over the 3 layered long strip and fold ⅓ part of it.

Then repeat the other ⅓ part & you will have a square.

Sprinkle little more flour if needed to prevent sticking.

Then roll the square further to make a 7 inch square paratha.

Apply ghee all over the roti & fold it to half to make a half circle.

Next apply ghee over it & repeat folding it to get a triangle shape.

Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.

Heat a griddle until hot on a medium high flame.

Dust off any excess flour over the parathas. Transfer paratha to the griddle gently. Cook it until you begin to see bubbles, then turn it to the other side.

Fry on a medium high flame on the other side as well pressing down with a spatula.

Pressing down helps the parathas to puff up and the layers get separated and get cooked through.

Turn the parathas too and fro. Cook until brown spots appear on both the sides.

Drizzle ghee or oil on both sides.

Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.

Stack them one over the other to keep them soft.

To cook the next paratha make sure the pan is hot but not extremely hot that it burns the parathas. If you see any flour on the griddle gently and carefully wipe off with a thick clean cloth.

Serve paratha with curry or chutney or just yogurt.