In a mixing bowl add all the ingredients for paratha after oil and knead a smooth dough using enough water.
Keep the dough covered for about 15 minutes.
Divide the dough into 8 equal parts. Roll one ball of dough as thin as you can and brush with oil. Sprinkle some dry flour and start creating thin pleats.
Once you reach the edge, roll down the dough into a round ball like a swiss roll.
Likewise, make all the dough rounds and keep them covered aside.
Heat a skillet on medium heat. Roll one dough round into a paratha shape.
Transfer the paratha onto the heated skillet and cook from one side, flip and cook from the other side too.
Apply some oil or ghee and cook again from both sides until golden and done.
Remove from heat and serve hot with raita, jeera aloo, and your desired chutney.