Take flour in any utensil, add 1 tsp ghee and salt in the flour and mix well. Now add little water at a time and knead soft dough (while kneading flour it requires half amount of water then that of flour. If the flour is 2 cup then use 1 cup water). Keep the dough aside for 20 minutes so that it gets fermented. Dough for making parantha is ready.
Preheat tawa, take little amount of dough (lemon size) and make a ball. Now divide the ball into three equal parts. Coat one ball at a time with dry flour and roll it into circle with 2.5-3 inch diameter. Place it separately in a plate. Like wise prepare all balls.
Now spread ½ tsp ghee on one parantha evenly and sprinkle some dry flour as well. Place the second parantha on top of it. Again spread ghee and dry flour on the top of second parantha and now place the third parantha on top of it. Press it gently with hands and now roll the parantha thinly like that of normal parantha.
Preheat tawa, sprinkle ghee and spread it evenly on tawa. Place parantha on the tawa. When the upper layer gets dark in color flip the parantha and when the beneath side gets cooked place some ghee on top of the upper layer and flip it upside down and spread some ghee on the below side as well. Cook until it gets brown spots on both the sides. Place the tawa on the plate when cooked. Like wise roast all paranthas.
Before serving parantha to the kids, separate the three layers and serve with whatever is liked by them. They will love eating the parantha. It can also be packed in the lunch boxes of children
If you wish to make the middle layer of parantha to be crispier then take it out and roast on tawa. You can also make parantha with four layers as well.