After the rest period, knead the dough again for 30 seconds to smooth it out a bit.
Divide the dough into equal portions of equal size and roll each portion between fingers to make a smooth ball.
Take a ball of dough and flatten it between the palms. Place the flattened dough on the rolling board and dust it with some dry flour. Keep the remaining balls covered with cloth to prevent them from drying out.
Using a rolling pin, roll it into a 5-inch circle.
Brush oil or ghee on the circle, sprinkle a little dry flour on the circle, and fold to make a semi-circle.
Brush oil or ghee once again and then fold the dough to form a triangle.
Dust again and roll into a thick paratha.
Dust off the excess flour from the surface of the rolled paratha before placing it on the tawa. Cook until you see tiny bubbles on the top surface. Then, flip it with a flat spatula or tongs.
Let the second side half cook. Flip again.
Pour oil and spread it all over the paratha. Flip.
Apply oil on the other side too.
Sometimes the edges of the paratha are not cooked well. So, press the paratha edges with a flat spatula and roast the parathas until browned and cooked well.
Transfer the paratha onto a plate. Continue to make the rest of the parathas and stack them up in a roti basket or casserole.
Serve the paratha hot or warm along with your favorite dip or curry.