Cover the dough with a damp cloth and let it rest for 10 minutes. 

This relaxes the gluten and helps create tender, flaky layers later.

Divide the dough into equal-sized balls. 

Roll one ball into a thin circle and brush lightly with oil or ghee.

Now, sprinkle a little dry atta and then fold like a pleat (fan style). 

Coil it into a spiral and gently flatten it.

Heat the tawa on medium flame.

Place the rolled paratha on the hot tawa.

Cook for 1–2 minutes until small bubbles appear.

Flip and cook the other side for 1 minute.

Apply a little oil or ghee on both sides.

Cook until the paratha turns golden and slightly crisp.