In a bowl, add the whole-wheat flour along with salt – mix well. Sprinkle water little by little and make it into firm, pliable dough. Knead the dough for at least 5-7 mins and add a 2 tsp of butter on top – knead again. Let the dough rest for at least 20mins. Make five (largish) equal sized balls out of the dough. Dust some wheat flour and roll each ball of dough into a thin roundel or roti. On one of the rolled out roti, using a pastry brush, spread some oil all over

Place another rolled out roti on top of the one spread with oil. Gently press it in. Now apply oil on top of this roti as well. Repeat the process until all five rolled out rotis are on top of one another and are applied with oil. Start rolling these rotis in horizontally to form a log. Make sure the log of dough is firm, so roll it as tight as possible.

Using a knife, cut this log of dough into 8 equal-sized pieces. Take one such cut piece and place it exposing the layers. Dust some wheat flour and roll it (pressing the layers) into a roti again of 2mm thickness. Repeat the same with rest of the cut pieces.

Meanwhile, heat a flat pan or tawa on medium flame and gently place a rolled out Parotta. Once it’s slightly cooked at the bottom, flip it and apply a few drops of oil. Flip again after 15-20 secs and apply oil on the other side as well. Once both sides are golden brown, remove it onto a plate. Repeat the same with rest of the rolled out Parottas.