Place the flour in a large bowl and add water a little at a time.
Mix them in the bowl until you form a dough. Keep adding water until you have a nice soft dough ball. If you put in too much water just add more flour.
Dust the dough ball with flour (so that it isn't sticky) and let it sit in the bowl for at least 10 to 15 minutes. I like to prepare the dough several hours before like after breakfast for lunch.
Cut the dough ball into 4 equal parts. If you want smaller parathas you can divide them into more parts.
Take 1 part and dust it and roll into a ball ... flatten into a disk on the chopping board with your palm and dust again.
Take the rolling pin and flatten the disk into a bigger, even circle (around 4 inches in diameter) and sprinkle with salt.
Roll the disk into a log (with the salted side inside) and then bring the ends of the log together to form a donut shape. This technique, I've found, is the best as it is what you want to do when you make flavored paratha by putting in filling like cheese, pesto, veggies, etc.
Dust the donut shape and (with your fingers) "massage" the donut shape until the edges and the center blend into a disk.
Dust the disk and take your rolling pin again and roll out the disk into an even circle. Don't be afraid to dust again if the disk starts to stick to the rolling pin. Be careful not to roll it too thin or the paratha will come out tough and not very edible.