the dough In a large bowl add 1 cup whole wheat flour, ¼ tsp salt, 1 tsp oil or ghee. Now, add some water. Mix well and knead into a smooth and soft dough. add more water as and when required while kneading. Cover. Keep the dough aside for 20 to 30 minutes. the cheese stuffing In a bowl add all the stuffing ingredients. Mix well. Do not add salt. the parathas Take out two small balls of dough. Flatten them and dust with whole wheat flour. Using a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both the rounds of the same size. on one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides. gently place the second circle on top and press and seal the edges with your fingertips. dust some flour on the stuffed paratha. begin to roll the cheese paratha. dust some more flour if required. roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati. on a hot tava/skillet/griddle place the rolled paratha. when the base is partly cooked, flip the paratha. spread some ghee on the partly cooked part. Turn the paratha over and this time this side has to be cooked more than the previous side. you will see brown spots on the cheese paratha. spread some ghee on this side too. Turn the paratha over one more or twice till both the sides are cooked properly. you should see crisp brown spots on the cheese paratha. Press the paratha edges with a spatula or spoon, so that they are fried well. once the cheese paratha has cooked well. remove the paratha from the tava and serve. Make all