Knead the dough for 1 minute, divide the dough, and make 9 equal sized balls.
Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 5 inches in circumference.
Place a potato ball in the middle of the dough. Lift the sides of the dough, seal the edges, and pinch them inside. Make sure it’s sealed completely.
Dust some flour on the top and gently flatten it with your fingers. Now gently press the ball with the help of your fingers till the end. This helps the potato filling reach the edges while rolling the paratha.
Roll out the ball into 4 inch circumferences and dust some more flour on the top.
Flip it gently, dust some more flour, and roll it into a 7 inch disk without making it too thin.
Once the griddle is hot, gently transfer the paratha onto it. Let it cook till you see small bubbles on the top.*You can lift the paratha slightly and carefully roll it over a rolling pin halfway. Slowly transfer it on a hot griddle. It helps to transfer the paratha easily without breaking apart. Next, flip it to the other side and let it cook till you see light brown spots. Brush some oil on the top.
Flip the paratha again, brush some oil, and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
You can roll the rest of the parathas and cook them in the same manner.
Stack up the parathas one over another.