In a bowl with wheat flour add salt to taste, 2 tsp oil and then mix well.

Add water accordingly to make a soft dough.

It is important to knead well so the paranthas are soft.

Sprinkle 1 tbsp oil and knead again. Cover it with a plate and set it aside for 15-20 minutes.

Make lemon sized balls from the dough.

Ready a chakla, rolling pin and flour in a bowl for dusting.

Flatten a ball that you prepared and dust it with the flour and place it on chakla.

With help of rolling pin, flatten it and make it bigger. Sprinkle the four accordingly as and when needed.

Brush it with oil and pack it up as shown in the video. Again prepare a ball and with the help of rolling pin flatten it out from all sides, but keep it thick this time. Keep it aside.

Grab the second lemon size ball, press it between your palms and dust it with flour.

Brush it with oil, sprinkle some flour, fold it in a half, again apply oil and dust with flour. Fold it again to make it in a shape of a triangle. Dust again with the flour.

Now roll it out properly to flatten it and maintain the shape as well.

Heat a griddle pan and grease it with oil.

Place the parantha, roast on a low medium flame, when it starts to bubble up, flip over the side. And press gently. Roast both the sides until light golden.

Similarly, cook the triangle parantha.