In a large bowl, combine atta (whole wheat flour), 1 teaspoon oil and salt.
Add enough water (in small increments) and knead to make a soft and smooth dough. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 mins and up to 30 mins while you prepare the filling.
Combine all stuffing ingredients in a bowl, or use just grated cheese as a stuffing. Mix gently.
Make equal portions of the dough (about 55-60 grams). Roll with your palms into a smooth ball and flatten it. Dust the dough ball with dry flour. Roll it out into a 5 inch disc with a rolling pin.
Next, optionally spread some ghee on the rolled dough. Then scoop some stuffing in the centre of the disc, leaving about 1 inch of space from the sides.
Gather the edges and form pleats and form a smooth ball out of the stuffed dough. When the pleating is complete, the stuffing will not be visible and it'll look like a dumpling.
Next, flatten this dumpling in the center, sprinkle some flour and roll it evenly. While rolling the dough, use light and even pressure to prevent the paratha from breaking. Roll from one side to the other, dusting with dry flour as needed. The paratha is typically 7-8 inches in diameter.
Heat the tawa (skillet or griddle). Place the rolled paratha on the hot tawa. Cook until you start seeing small air pockets and the color of the dough starts to change.
With a flat spatula, flip the paratha and top with ghee just enough to make the surface of the paratha greasy (about ½ teaspoon). Spread the ghee or vegetable oil evenly over the paratha with the back of the spoon. Now we want to cook until there are some brown spots on the paratha.
Flip the paratha and top with ghee/oil on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.