Divide the dough and spinach filling into 6 equal parts.
Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
Each ball needs to settle for two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
Press th filled ball lightly on dry whole-wheat flour from both sides.
Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
Place the paratha over the skillet.
After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Cool the parathas on a wire rack so they don’t get soggy.
Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.