In a mixing bowl, combine the whole wheat flour with salt. Add a tablespoon of ghee or oil if using. Gradually pour in the water, mixing and kneading simultaneously until the dough becomes soft, pliable, and smooth in texture. Once kneaded well, cover it with a clean cloth and let it rest for about 20 to 30 minutes.

Thoroughly wash the cauliflower under running water. Using a fine grater, grate the cauliflower florets finely—avoid grating the thick central stalks. Transfer the grated cauliflower to a bowl and add finely chopped green chili. Mix thoroughly, ensuring the chili is well dispersed throughout the mixture. Set this aside while you proceed with rolling the dough.

Divide the dough into small or medium-sized portions. Lightly dust each portion with flour and roll two dough balls into round discs approximately 3 to 4 inches in diameter.

Take one rolled disc and gently spread a thin layer of ghee over its surface. Spoon a generous amount of the grated cauliflower mixture onto the center, keeping a 1-inch margin around the edges. Sprinkle a pinch or two of salt, red chili powder, and garam masala evenly across the filling. Lightly dust the cauliflower layer with a bit of whole wheat flour—this step helps absorb excess moisture and keeps the dough from becoming soggy during rolling.

Carefully place the second rolled dough disc over the filling and press around the edges to seal. Make sure the edges are tightly sealed to prevent the filling from spilling during rolling. Dust the stuffed dough lightly with flour and begin rolling it out gently into a flatbread, about 6 to 8 inches in diameter, similar to the size of a chapati or roti.

Heat a tava, skillet, or flat griddle over medium-high to high heat. Once hot, place the rolled gobi paratha onto the surface. Roast the paratha until golden brown patches appear on the underside. Flip and brush ghee or oil over the top side. Repeat this process, flipping and pressing the edges with a spatula to ensure even cooking, especially along the outer rim, which can often remain undercooked.

Continue roasting until both sides are crisp and well-browned. Repeat the process for all remaining parathas. Stack the freshly made gobi parathas in a roti basket or insulated casserole dish to keep warm.

Serve the hot gobi paratha with a side of creamy yogurt, a dollop of white butter, or your favorite tangy pickle.