In a large bowl, mix the whole wheat flour and salt. Add the oil and rub it into the flour with my fingertips.
Gradually add water, kneading the dough until it becomes smooth and pliable.
Cover the dough and let it rest for about 1 hour.
After the dough has rested, divide it into 8 equal parts.
Roll out each part into a small round. Spread minced garlic and chopped coriander leaves over the surface.
Fold the round dough in half, covering the garlic and coriander, then fold it again into a quarter.
Roll out this quartered dough into a round paratha.
Heat a pan or tava and place the paratha on it. Cook on medium heat until golden brown spots appear on one side, then flip and cook the other side.
Spread a bit of ghee on each side and cook for a few more seconds until the paratha is crispy and golden.
Repeat with the remaining dough and serve the garlic paratha hot with a side of yogurt or pickle.
