1 cup whole wheat flour
1 tbsp ghee
1/4 tsp salt
Water to knead. Approx. 1/2 cup is more than plenty.
Add the ghee and salt in the flour and mix well.
Sprinkle water on the flour and fluff-knead with gentle hands.
Make a dough slightly tighter than the normal roti dough, loose than the poori dough. ( softer than pie crust)
Take a fist size chunk of dough. 
Roll out a roti halfway.
Make a paste of 2 tsp oil and 2 tsp rice flour.
Smear that paste on th rolled chapati.
Sprinkle a little bit of rolling flour dusting on it.
Start pleating the roti in tiny pleats.
I just start gathering with fingers.
Coil that pleated strip.
Dust it with rolling flour.
Roll it out gently, tuck any loose sides in and slide it on a tavaa or flat griddle.
Roast it well on both sides on low heat.
Baste it with ghee or oil while roasting.
Makes about 3-4 Parathaas.
Serve hot n crisp with anything.
PS:
I also use chutney or jiraman or simple mith mirchi ( salt and Chili)or leftover chutneys in the layers, anything that adds color and flavor.
x
