In a large bowl, combine the whole wheat flour and salt. Use your fingertips to rub the oil into the flour until it’s well incorporated.
Gradually add water to the mixture, kneading the dough until it becomes smooth and pliable.
Cover the dough and let it rest for approximately 1 hour.
Once the dough has rested, divide it into 8 equal portions.
Take each portion and roll it out into a small round shape. Sprinkle minced garlic and chopped coriander leaves over the surface.
Fold the round dough in half, ensuring that the garlic and coriander are covered, and then fold it again to create a quarter shape.
Roll out the 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 it over and cook the other side.
Spread a little ghee on each side and cook for a few more seconds until the paratha turns crispy and golden.
Repeat the process with the remaining dough portions and serve the garlic parathas hot, accompanied by yogurt or pickle on the side.