In a bowl, mix all purpose flour and salt. Drizzle 1 tablespoon of oil or ghee and mix using fingertips.

Dust one disc using dry flour and roll into 10-12 inch diameter circle. Apply 1/2 teaspoon of ghee or oil on top and sprinkle little flour.

Now cut the disc into thin strips. Thinner the strips, more pleats will be there in the parathas.

Once the entire disc is cut into thin strips, start gathering the strips in a braided fashion to form a rope like structure. Then by holding two ends, swing and tap on board to stretch it slightly.

Now roll into spiral like swiss roll. Make all the rolls similarly.

Now dust one roll and using your hand press it and flatten it into 6 inch diameter circle. Try not to use rolling pin at this stage, otherwise the pleats will get compressed by pressure of rolling pin and we will not get lacchas in the parathas.

Fry the paratha on hot tawa using ghee till both sides have golden brown spots.

Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers