WHISKAFFAIR'S
Add flour, ghee, and salt to a large mixing bowl (or a parat).
Mix well using your fingers. Add warm water to the bowl little by little and knead to make a soft dough.
Knead the dough for 3-4 minutes until soft and smooth. If it is not smooth, the paratha will not come out well.
Cover the dough using a kitchen towel and keep it aside on the counter for 30 minutes.
Divide the dough into 8-9 lime size balls. If you are a beginner, measure and divide so that your paratha are of the same size.
Take one dough ball and roll it to make a smooth round. Slightly flatten it in between your palms. Keep it on the rolling surface and dust lightly with dry whole wheat flour.
Roll the dough using a rolling pin to make a 4-inch circle.
Brush oil or ghee on the circle and fold the sides to make a semi-circle.
Brush oil or ghee again and then fold to make a triangle.
Dust and roll to make a 5-inch triangle.
Heat a griddle over medium heat. Transfer the rolled paratha to the hot griddle.
Cook undisturbed until brown spots appear on the bottom sides.
Flip and cook undisturbed until brown spots appear on the other side as well.
Flip again and brush it with oil or ghee and cook until it is nicely browned. Keep pressing it with the back of a ladle especially on the sides, so that the paratha cooks nicely from the inside as well. Serve hot.