Gehun Parotta/ Whole wheat flour parotta

Gehun or Atta or wheat flour is fully loaded with nutrients and when it combines with maida then it transforms to a tasty parotta. When ever I get bored with making usual parotta I make this which is as tasty as the normal ones. I use equal parts of Maida and atta, if you donot want to use more maida then increase the atta and reduce the maida. This recipe does not want more resting time and can be prepared within no time. Sending this recipe to Srilekha's efm-parathas-and-gravies-curries-series.

You need:
Wheat flour                  1cup(heaped)
Maida                          1cup (heaped)
Salt
Oil

Preparation:
Make a soft dough with atta, maida and salt.
Divide into equal parts, and apply oil on it and allow to rest for atleast 1/2 and hour.
Roll out the dough to a very thin chappati apply little oil and fold it as for making a paper fan.
Roll it like a coil, then again roll it out .
Cook the parottas on a hot tawa by drizzling little oil.
Beat the cooked parottas between your palms so as to show the layers.
Serve with a favorite Gravy of yours