Combine 3 cups of wheat flour, salt, and oil with 1 cup of water in a large bowl and start kneading. Add water in small increments and knead until the dough comes together like a ball.
Add 1/4th teaspoon oil to the dough and knead till the oil is absorbed.
If the dough is sticky, sprinkle approximately 1/4 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft.
Cover the dough and set aside for 15-20 minutes.
Put 1/4 cup of flour in a medium sized container or a plate. Set it aside. We will need this flour while rolling out the dough.
Making parathas
Pull a small piece approximately the size of a golf ball from the dough. Place the piece between the palms of your hands and shape them into a ball.
Flatten the ball and cover both sides with flour.
Roll out the flattened ball into a circular shape (approximately 6 inches in diameter).
For square parathas
Smear the surface of the rolled-out dough with ghee. Take 1/3 portion of the rolled dough from the left side and fold towards the middle. Now fold 1/3 portion from the left till the folds overlap slightly. Brush it with ghee.
Now fold the top and bottom portion of the rolled dough towards the middle creating a square.
Place the square-shaped paratha in a small container filled with flour and cover both sides.
Use the rolling pin to roll it evenly into a square shape paratha using as little pressure as possible.
For triangle parathas
Smear the surface of the rolled out dough with ghee. Fold it into half and brush it with ghee again.
Fold again into half such that it resembles a triangle.
Place the paratha in a small container filled with flour and cover both sides.
Use the rolling pin to roll it evenly into a triangular shape paratha using as little pressure as possible
For round parathas
Smear the surface of the rolled-out dough with ghee. Sprinkle some flour evenly.
Start from one end of the circle and roll towards the other until it resembles a log.
Roll the log inward into a coil. Once you reach the end, pull the edge and tuck it under the coil.
Flatten the coil until it looks like a disc. Dip the flattened disc in the flour.
Place the disc in a small container filled with flour and cover both sides.
Roll out the flattened ball evenly into a circular shape (approximately 7-8 inches in diameter). Dust more flour as needed to help with the rolling.
Cooking paratha
Heat a pan / tawa over medium-high heat.
Dust off excess flour from the paratha by placing it on your palm of one hand and then flip it on the palm of your other hand. Repeat this process 3-4 times.
Place the paratha in the hot pan. Cook the paratha until small bumps form on the surface (approximately 1-2 minutes).
Flip the paratha onto the other side. Cook for 30-40 seconds or so until you see brown spots. Smear it with ghee and flip it.
Cook for 20-30 seconds, then brush the side facing up with ghee. Use a spatula to press down the paratha so that it evenly cooks.
Flip it and cook it for another 15-20 seconds while pressing the paratha down with the spatula.
Transfer the paratha to a plate lined with paper towels. Repeat this process for the rest of the dough.
Serve it hot with dal, vegetable or chicken curry.
Notes
To fasten up the process, roll out the next paratha as one cooks in the pan.
Make sure to dust off the excess flour from the paratha before you cook it. This prevents the paratha from getting hard.
Before storing it in an air-tight container, let the paratha cool down a bit so as not to make it soggy.