Using wheat flour dusting, roll it thin/thick and then shallow fry on a pan using liberal amount of oil. And the heat should be high most of the time so as to heat up the oil that you used to cook. This way you'll get nice colour on the parathas and also the parathas will be soft. Serve hot.

Method 2: combine all the ingredients lightly except the flours and oil. Combine oil and the flours separately and then mix with the rest of the ingredients. Make dough that isn't tight like for bhakhri nor like for rotli. It should be like for paratha. Make dough without water. Rest aside, covered, for about 15 min. Roll and cook as mentioned in step 2.