In a food processor or large bowl, combine the whole wheat flour, all-purpose flour, and salt. If using a food processor, turn it on and slowly stream in ¾ cup of warm water. Process for about 30 seconds, adding more water one tablespoon at a time, until a soft, slightly sticky dough ball forms. If mixing by hand, make a well in the center of the flour, add the water, and mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth.
Transfer the dough to a clean surface, knead for a minute, and form it into a smooth ball.
Cover with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This step is crucial for a soft, pliable dough.
Divide the rested dough into 8 to 12 equal portions and roll each into a ball. On a lightly floured surface, roll one ball into a thin 4-inch disk.
Brush the surface generously with melted butter or oil.
Roll the oiled disk up tightly like a cigar.
Then, take the cigar-shaped dough and coil it into a spiral, tucking the end underneath, similar to a cinnamon bun. Gently press the coil flat.
Repeat with all remaining dough balls.
Heat a cast-iron skillet, tawa, or griddle over medium heat. Take one of the flattened coils and roll it out again on a floured surface into a 6-7 inch circle.
Don't press too hard, as you want to preserve the layers.
Place the paratha on the hot skillet and cook for about 1-2 minutes, until you see small bubbles form and the underside has light brown spots.
Flip it over.
Brush the top (the just-cooked side) with more melted butter or oil.
Cook for another 1-2 minutes, then flip again. The side you just oiled should now be face down.
Cook until it's golden brown and crisp, about 30-60 seconds. Press gently with a spatula to help it puff up.
Transfer the cooked paratha to a plate lined with a cloth napkin or into a tortilla warmer to keep it soft.
Repeat with the remaining dough, stacking the finished parathas to keep them warm.
Serve immediately.
Resting the dough is non-negotiable! A well-rested dough is softer, more elastic, and much easier to roll out without tearing, which helps maintain the flaky layers.
