In a bowl mix together wheat flour, salt and oil.
Add enough water to make a soft dough.
Cover and set aside for 30 minutes.
Divide into 6 equal portions.
Roll each ball into a thin disc. If it is very soft, dust the counter with flour and then roll.
Once thin, apply a thin layer of ghee on the disc.
Using a pizza cutter, cut the disc into thin stripes. The more thinner the stripes, the more flakier the parathas will be.
Gather all the stripes together.
Roll into a tight coil and tuck the end under the coil.
Roll it into a thick disc.
Cook the paratha on a hot tawa, flipping it until both sides are nicely browned.
Drizzle some ghee while cooking.
Once done, crush the paratha between your palms to reveal the layers.
Serve hot with a gravy of your choice.
