In a large bowl, combine the whole wheat flour and salt. Gradually add lukewarm water and knead for 5 to 7 minutes until you have a smooth, pliable dough. Cover with a damp cloth and let rest for 20 minutes.

Divide the rested dough into 4 equal portions. Take one portion, dust it with dry flour, and roll it out into a thin, large circle.

Brush the surface of the circle lightly with ghee or oil, then dust a pinch of dry flour over it. Gather the circle into back-and-forth accordion pleats to form a long strip.

Hold one end of the pleated strip and coil it inward into a tight spiral, tucking the end underneath. Repeat with the remaining dough portions.

Press down gently on a coiled dough ball with your palm, then roll it out carefully into a circle about 6 inches across, keeping the pressure even so the layers do not seal.

Heat a heavy skillet or tawa over medium-high heat. Place the rolled paratha on the hot surface. Cook until small bubbles appear on top, then flip.

Brush the surface with a little ghee. Flip again, press gently with a spatula, and cook until golden brown patches form on both sides. Repeat for remaining parathas.