In a mixing bowl, add the whole wheat flour, salt and knead it using water little at a time

Knead the dough well for a few minutes till it is soft, smooth and pliable.
Rest the dough covered under a samp cloth for about 20 to 30 minutes.

After 30 minutes, knead the dough again a few times. Divide into balls.
Dust each ball with more flour and gently roll it with a rolling pin to as thin a disc as possible.

This ensures you get more pleats (lachcha) and hence more layers in the paratha!!

Melt ghee in a small bowl.
Apply the melted ghee generously over the rolled dough and spread evenly over the rolled disc.
Sprinkle dry flour over the ghee and spread again.

Now start making pleats of the dough (like a paper fan), making them as thin as possible, to get more pleats; more pleats, more layers/laccha in the parathas.

Make pleats of the whole rolled dough and lightly grease the top with more ghee and dust with additional flour.

Once you have made all the pleats, make a pinwheel with the pleated dough.
Now roll the pleated dough tightly like a pinwheel, tucking the end into the center of the roll.

Now, heat a flat tawa. Take one swiss roll of paratha dough, flatten slightly with your hands.
Dust generously with dry flour and start rolling again to a flat disc. Roll it to about 6 to 7 inches diameter or the desired size you want.

Place the rolled paratha onto the hot tawa. Cook till the bottom cooks a little and you see blisters on the top.

Flip the paratha and cook the other side again, drizzling some ghee around the sides and top of the paratha. Keep flipping to cook both sides well.

Once done take it out in a plate and enjoy with pickle, curd or any curry.