Whisk the atta and salt in a bowl, adding the optional seeds if desired, then stir in the oil. Slowly pour in the warm water while mixing by hand until a shaggy mass forms; knead for about 5 minutes until the dough is smooth and soft.

Divide the dough into 8 equal portions and roll them between your palms into smooth, crack-free balls.

Place one ball on a floured work surface and roll into a 5-inch circle, rotating the dough 90 degrees every few rolls to maintain an even shape. To make a simple paratha, continue rolling until it reaches 6 inches; for a layered version, brush the surface with a thin layer of oil, sprinkle with a pinch of atta, fold in half, repeat the oil and flour, and fold again into a triangle before rolling out to a 6-inch triangle.

Heat a cast-iron skillet or nonstick pan over medium heat—the surface should be hot enough that a drop of water sizzles and evaporates instantly.

Place the paratha in the dry skillet and cook until the dough loses its raw appearance and becomes opaque, about 30 seconds. Flip the bread and cook until small, light brown spots begin to develop on the bottom, another 30 seconds.

Brush a thin layer of oil over the top surface, then flip and brush the other side with oil. Press down firmly but gently with the back of a spatula to encourage the bread to puff and brown evenly, about 20 seconds per side, until deeply golden patches appear.

Transfer the finished bread to a container lined with a clean tea towel and cover loosely to keep them soft while you repeat the process with the remaining dough. Serve hot while the edges are still slightly crisp.