Set a tawa or griddle on the stove to heat up. Divide the rested dough into equal portions. Pinch equal portions and make them into smooth balls by rolling them between your palms.
Dust the dough portions in dry flour and roll into a 4 inch circle using a rolling pin. Place about 2 tablespoon of filling in the center of the rolled dough and bring around the sides of the dough to make a small round parcel. Refer ti images in the post to get an idea.
Dust the rolling surface liberally and roll the stuffed dough parcel into a 7 inch circle. Dont press too much while rolling, ideally place yur rolling pin half on the surface and half on the dough for even rolling thickness. Avoid making the parathas too thin.
Place the rolled paratha on hot tawa. After 15 seconds or so, or when you see bubbles on top, flip the paratha, brush oil (about 1 tbsp), flip and let cook on oil side, brush oil on the second side, flip and cook till both the sides are golden. Dont press too much when cooking the paratha.
Repeat the above steps for the rest of the dough.Serve warm parathas with yogurt, butter, pickles or chutney.