Take 1 cup ata, 1 tablespoon oil and salt in a large bowl. Knead smooth dough by mixing all ingredients and adding warm water in small amounts. The dough should be soft like chapati dough. Grease surface of dough with 1/2 teaspoon oil, cover it with clean muslin cloth and leave it to set at room temperature for 10minutes. Divide dough into 4 equal chunks and give each chunk a shape of ball.

Take one dough ball, flatten it like pattie (by pressing between your palms of against rolling board) and coat it with dry wheat flour.

Roll out dough ball in a circular shape.Now spread 1/2 teaspoon ghee or oil evenly and sprinkle 1 teaspoon dry wheat flour over it.

Hold wide strip with your first two fingers and thumb from the top edge of rolled raw paratha, lift and fold backwards such that top edge remains on top.

Now hold two ends of plited strip and repeat lift and fold backwards process until entire rolled paratha is like a stack of folded plits.

Now hold each ends of long stacked-plited strip with your first two fingers and thumb. Lift the strip slowly away from rolling board and give a few mild gentle swings. This will stretch the strip a bit.

Roll it and Press and stick outer-end against roll’s immediate surface. Prepare remaining rolls. Take one roll and place it horizontally on rolling board. Coat it with dry wheat flour and roll it out gently without applying too much pressure and give it a round shape