In a large mixing bowl or plate/tray take 1 cup whole wheat flour, ¼ tsp salt, 1 tsp oil or ghee. Add some water.

Mix everything and begin to knead into a smooth and soft dough. Add more water if required while kneading. 

Cover and keep the dough aside for 20 to 30 minutes.

Mix everything very well. 

Pinch two small balls from the dough. Roll them between your palms.

Flatten them and dust with whole wheat flour.

With a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.

On one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides.

Gently place the second circle on top and press and seal the edges with your fingertips.

Roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

On a hot tawa place the rolled paratha. 

When the base is partly cooked, flip the paratha. Spread some ghee on the partly cooked part.

Spread some ghee on this side too.

Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the paratha. 

Once the paratha has cooked well. Remove them from the tawa and serve them hot.